Cut even cubes
Similar carrot and potato cubes cook together. Check they are nearly tender with a knife before adding fish.
European Recipe
Cod with carrots and potatoes
Cook the vegetables first under a lid. Add the fish later and gently cook until its doneness is checked.
Total time
45 min
Calories
406 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Fish and vegetables from one pan
Even small vegetable cubes cook together well. Lay the fish on top only when the vegetables are nearly soft and keep it covered without turning. This makes two main meals, with potatoes fully included.
Dinner
Autumn Recipes
Potatoes
Fish
Recipe
Cod with carrots and potatoes
Cod gently cooks over tender carrots and potatoes in a little cooking liquid, with lemon and parsley.
Ingredients
2 servings
Method
-
1
Prepare
Cut potatoes and carrots into small cubes about 1.5 cm across and finely chop the onion. Check fish for bones, pat dry and divide into evenly thick portions.
-
2
Precook the vegetables
Heat the oil in a wide lidded pan. Soften the onion over medium heat for 3 minutes. Add potatoes, carrots, water, 2 g salt and pepper. Bring to the boil and simmer gently, covered, for about 15 minutes until nearly tender. Add a little water if needed.
-
3
Gently cook the fish
Season fish with the remaining 1 g salt and lay it on the vegetables. Cover and cook gently over low heat for about 8 to 10 minutes. Check the thickest centres with a thermometer: at least 70 °C for 2 minutes. Cook longer if needed; the vegetables must be fully tender too.
-
4
Finish
Drizzle lemon juice over fish and vegetables. Chop and scatter over all the parsley. Lift carefully onto plates with a spatula, including the cooking juices. This makes two main meals.
Kitchen know-how
Tips for Cod with carrots and potatoes
Move the fish gently
Cooked fillets break easily. Do not stir vigorously once added and use a broad spatula when serving.
Variations
How to adapt this recipe
Use the same raw weight of boneless pollock fillet. Check cooking time and core temperature; nutrition changes.
Replace parsley with the same washed weight of finely chopped dill. Flavour and nutrition change.
Nutrition per serving
406kcal
43.1 gCarbohydrates
32.0 gProtein
9.6 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cod with carrots and potatoes
Yes, after thawing completely in the refrigerator and patting dry. Weigh the thawed raw fish; frozen portions change the stated cooking method.
Potatoes and carrots need longer. Precooking them lets the fish finish gently on vegetables that are almost tender.
No. It is a vegetable and fish pan dish with a little cooking liquid. Add only enough extra water to prevent sticking and the pan drying out.
With this method it stays on the vegetables under a lid without turning. Check thick pieces with a thermometer and extend the time if needed.
Keep cooking