Herb Stuffed Cod with Roasted Vegetables
Ingredients
- Ingredients
- 400 grams Hokkaido pumpkin
- 200 grams Bacon
- 4 scallions
- 250 grams Chanterelle
- 250 grams white Beans (canned)
- 200 grams Cherry tomatoes
- 1 red Beet
- 2 Cod (about 350 grams or approximately 12 oz)
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 4 sprigs thyme
- 100 Prosciutto (sliced)
Preparation steps
Preheat the convection oven to 200°C (approximately 375°F).
Rinse the pumpkin, peel, remove the seeds and cut into wedges. Dice the bacon. Rinse and trim the scallions and cut into 3 cm (approximately 1 inch) long pieces. Trim the chanterelles cut in half or leave whole depending on the size. Rinse the beans and drain. Rinse the tomatoes. Peel the beet and finely grate. Pour all the vegetables into a roasting pan, season with salt and pepper and drizzle with olive oil. Sprinkle with half of the thyme and brown slightly in the oven for about 15 minutes. Mix well.
Meanwhile, rinse the fish and pat dry. Season with salt and pepper and cover 1 fillet with the remaining thyme. Place the second fillet on top and wrap with prosciutto. Tie with kitchen string and place on top of the vegetables. Place in the oven for about 20 minutes to finish cooking. If needed, pour some water into the pan. Season with salt and pepper, arrange on plates and serve.
