Carrot and Horseradish Roasted Cod with Red Potatoes and Lemon

Carrot and Horseradish Roasted Cod with Red Potatoes and Lemon

Recipe Rating: 2.96923
Serves 4

Company-worthy, yet easy to prepare, fresh horseradish and grated carrots make a savory topping for cod, with roasted potatoes and (edible!) lemons on the side. 

  • 1 1/2 pound medium red potatoes, sliced
  • 5 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon fine sea salt, divided
  • 1 small lemon, thinly sliced, seeds discarded
  • 1/3 cup roughly chopped parsley
  • 1/4 cup whole wheat bread crumbs or matzoh meal
  • 1/4 cup freshly grated horseradish (or 2 tablespoons prepared)
  • 2 carrots, grated
  • 4 (3-ounce) fillets skinless, boneless cod
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Preheat the oven to 400°F. In a large bowl, toss potatoes with 3 teaspoons oil, 1/2 teaspoon salt and lemon. Roast on a parchment-paper-lined baking sheet, tossing halfway through, until tender, about 45 minutes. Meanwhile, combine parsley, bread crumbs, horseradish, carrots, 1/4 teaspoon salt and remaining 2 teaspoons oil. Season cod all over with remaining 1/4 teaspoon salt and top with carrot mixture. Remove potatoes and lemons from the baking sheet and keep warm. Arrange cod on the same baking sheet and roast until just cooked through, about 15 minutes. Serve with potatoes and lemons.

Nutritional Info: 
Per Serving: 300 calories (70 from fat), 8g total fat, 1.5g saturated fat, 40mg cholesterol, 720mg sodium, 38g carbohydrates, (5 g dietary fiber, 4g sugar), 20g protein.
Special Diets: 

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