New Scandinavian Cooking > Episodes > S03 E12 Fish Capital > Grilled Cod with Olive Brazed Carrots and Parsnips
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  • Grilled Cod with Olive Brazed Carrots and Parsnips
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    Fresh cod is one of the most accessible delicacies in the world. Whenever you cook it, try to avoid too flavorful condiments. In this dish there are only a few hints of dill and chives.
    By Tina Nordström

    Grilled Cod with Olive Brazed Carrots and Parsnips

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    Servings: 4

    PREPARATION:

    • 1

      Mix the salt and sugar. Sprinkle over the fish.

    • 2

      Let the fish sit under plastic wrap at room temperature for about 1 hour.

    • 3

      Wipe off the salt and sugar mixture.

    • 4

      Fry it skin side down for about 10 minutes on medium heat. Flip it over and continue.

    • 5

      Remove the pan from heat , put on the lid (or cover the pan with tin foil) and let it sit for about 15 minutes.

    • 6

      While waiting, peel the carrots and parsnips if needed. Finely chop the red onion.

    • 7

      Put the carrots, parsnips, rosemary and olive oil in a saucepan and cover it with water.

    • 8

      Season generously with salt and pepper. Add a tablespoon of butter and put the saucepan on the stove.

    • 9

      Boil until the carrots are soft without the lid on. Stir in another tablespoon of butter.

    • 10

      Season with salt and pepper and mix in the chopped herbs.

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  • Servings: 4

    PREPARATION:

    • 1

      Mix the salt and sugar. Sprinkle over the fish.

    • 2

      Let the fish sit under plastic wrap at room temperature for about 1 hour.

    • 3

      Wipe off the salt and sugar mixture.

    • 4

      Fry it skin side down for about 10 minutes on medium heat. Flip it over and continue.

    • 5

      Remove the pan from heat , put on the lid (or cover the pan with tin foil) and let it sit for about 15 minutes.

    • 6

      While waiting, peel the carrots and parsnips if needed. Finely chop the red onion.

    • 7

      Put the carrots, parsnips, rosemary and olive oil in a saucepan and cover it with water.

    • 8

      Season generously with salt and pepper. Add a tablespoon of butter and put the saucepan on the stove.

    • 9

      Boil until the carrots are soft without the lid on. Stir in another tablespoon of butter.

    • 10

      Season with salt and pepper and mix in the chopped herbs.

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