Cod with herb crust
Jet thinks it is important to make child-friendly and healthy dishes. In the program Lekker Snel!, she makes cod with a herb crust and vegetable fries.
Ingredients · Servings 4 people
- 600 g colored bunch carrots
- 400 g sweet potato fries
- 2 tablespoons extra virgin olive oil
- 15 g chives
- 15 g dragon
- 1 citroen
- 50 g breadcrumbs
- 50 g unsalted butter
- 520 g cod fillet
- 4 the yogurt-mayonnaise
- peeler
- baking sheet with baking paper
- baking dish (20 x 30 cm)
- kitchen paper
Method · 50 min
- Preheat the oven to 200 °C.
- Peel the carrots and cut them to the size of sweet potato fries. Spread them on a baking sheet lined with parchment paper.
- Drizzle with olive oil and season with salt. Roast in the oven for 20 minutes. Turn halfway through.
- Finely chop the chives and tarragon. Scrub the lemon clean and grate the zest.
- Mix the lemon zest, breadcrumbs, butter, tarragon, and half of the chives together. Season to taste with salt and pepper.
- Pat the fish dry with paper towels. Grease the baking dish with oil. Place the fish in the dish and spread the butter mixture over it. Put in the oven and bake for 10-15 minutes until cooked through.
- Stir the remaining chives into the yogurt-mayonnaise. Serve the vegetable fries with the herb-crusted cod and chive mayonnaise. Optionally, serve the fish with a lemon wedge.
Children are quite sensitive to shapes. It can help to make carrots into the shape of fries or to draw a little face on their plate. This really helps children finish their food.
