Horseradish-Crusted Cod With Carrots, Parsnips and Mustard-Dill Drizzle

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Democracy Dies successful Darkness

5.0 (6)

By Ellie Krieger

Cod fillets are topped with horseradish-spiked breadcrumbs (or matzoh meal), and roasted alongside batons of carrots and parsnips until the vegetables are saccharine and tender, the food is flaky, and the topping is aureate and crisp. Finished with a punchy drizzle of mustard, shallots and dill, it is simply a nourishing and flavorful expanse cookware meal that not lone fits the measure for the week of Passover, it’s a winning repast anytime, and tin beryllium made with conscionable astir immoderate benignant of food fillet oregon vegetable, depending connected play and availability.

From cookbook writer and registered nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (each serving is 1 portion of fish, astir 3/4 cupful vegetables and 2 teaspoons sauce)

1 lb mean carrots, peeled
8 ounces mean parsnips, peeled
5 tablespoons olive oil, divided
1/2 spoon kosher salt, divided
1/2 spoon freshly crushed achromatic pepper
2 tablespoons Dijon mustard
1 tablespoonful chopped caller dill
1 tablespoonful minced shallot
1/2 cupful panko oregon 1/3 cupful matzoh meal
1 1/2 tablespoons drained prepared horseradish (see Where to buy)
4 cod fillets (about 6 ounces each)
1 spoon achromatic vino vinegar
Water, arsenic needed

Nutritional Facts

Per serving

Calories
418
Fat
19 g
Saturated Fat
3 g
Carbohydrates
29 g
Sodium
528 mg
Cholesterol
73 mg
Protein
33 g
Fiber
7 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 17, 2021

Updated March 17, 2026