Oven Roasted Cod with Fresh Turmeric, Lime and Spring Vegtables.



300-350g fresh piece of cod
Juice and zest from 1 lime
Fresh turmeric grated (1-2 cm)
Fresh sprigs of thyme
Salt and pepper

1 fresh red onion, sliced thinly
1-2 cloves of garlic, finely chopped
250g mushrooms , cut into 1/2 or 1/4 depending on the size
1 zucchini, cut into pieces
1 orange bell pepper (color optional) cut into pieces
150-200g frozen green peas
150g fresh green Asparagus, cut into 2-3 cm pieces
2-3 handful baby spinach
2-3 tbsp virgin coconut oil
Salt and pepper


Oven Roasted Cod with Fresh Turmeric, Lime and Spring Vegtables



Preheat the oven to 165º Celsius

Prepare the cod in an ovenproof tray, drizzle a bit of coconut oil so the fish doesn’t stick to the tray, squeeze the juice from the lime, grate the zest from the lime and the fresh turmeric over the fish, drizzle the fresh thyme over the fish, seasoning with salt and pepper.
Cook for 12-18 min depending on the thickness of the cod and your oven.

While the fish is in the oven, heat a big frying pan with the coconut oil, when the oil is warm add the onion and garlic until softened, add the mushrooms and cook for a while. When the liquid has evaporated from the mushrooms add the zucchini and cook for a few minutes, add the frozen peas and asparagus and cook until peas are warm and well cooked, add the spinach when the spinach is wilted seasoning with salt and pepper.

By now you fish should be ready, rather take the fish out of the oven a bit before and let it sit, it will still cook a bit after coming out.

Serves 2


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