Herb-Crusted Cod with Roasted Root Vegetables and Farro
Pan-seared cod fillet with herbs and breadcrumb crust, served with roasted carrots, parsnips, and hearty farro pilaf
Herb-Crusted Cod with Roasted Root Vegetables and Farro is a dinner recipe ready in about 50 minutes. Each serving has approximately 774 kcal, 59g protein, 89g carbs, 22g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Peel and cut carrots and parsnips into 2-inch pieces
Toss root vegetables with 8 ml olive oil, salt, and pepper
Spread on a baking sheet and roast for 25 minutes
While vegetables roast, rinse farro and cook in vegetable broth for 20-25 minutes until tender
Mix breadcrumbs with fresh parsley, thyme, lemon zest, salt, and pepper
Pat cod fillet dry and brush with Dijon mustard
Press herb-breadcrumb mixture onto the top of the cod
Heat remaining olive oil in an oven-safe skillet over medium-high heat
Sear cod for 2-3 minutes until breadcrumbs are golden
Transfer skillet to oven and bake for 8-10 minutes until fish is cooked through
Serve cod over farro with roasted vegetables on the side