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Cod with Roasted Root Vegetables and Lemon Beurre Blanc

Posted On: February 22, 2014

This lemon beurre blanc sauce pairs delightfully with various types of fish or chicken. We chose cod, but you may substitute any of our raw seafood.

Roast cod

Winter vegetables

  • 2 packages of Beetnik Winter Root Vegetables
  • 1/2 onion, finely diced
  • 1 garlic cloves, minced
  • 1 tbsp of olive oil
  • salt
  • freshly ground black pepper

Lemon beurre blanc

  • 1 shallots, finely sliced
  • 1 tbsp of white wine vinegar
  • 1 lemon, zest grated plus 2 tbsp lemon juice reserved
  • 2 tbsp of white wine
  • 1 stick of cold butter, cut into cubes
  • salt
  • freshly ground black pepper

 

Winter Vegetables

For the winter vegetables, preheat the oven to 400F.  Mix all of the vegetable cubes, the onion and the garlic in a deep-sided roasting pan until well combined. Mix with the olive oil and season to taste, with salt and freshly ground black pepper.  Place the roasting pan over a medium heat and stir the vegetables well to coat all of the vegetables with the oil.  When the vegetables start to sizzle, transfer the roasting pan to the oven and cook for 30-40 minutes, stirring the vegetables occasionally and adding more oil, as necessary, until the vegetables are tender.

 

Lemon Beurre Blanc

Bring the shallots, white wine vinegar, lemon juice, lemon zest and white wine to the boil in a  small saucepan. Continue to boil until the the liquid has reduced to about one tablespoon. Reduce the heat to low, then whisk in the butter, a cube at a time, waiting until each cube has melted before adding the next. Continue to whisk until the sauce is pale and thick, then remove the pan from the heat  and strain through a sieve into a clean saucepan. Season, to taste, with salt and freshly ground black pepper. Add more lemon juice, as necessary, to taste. Set aside and keep warm.

 

Cod

Season the Cod. Heat the clarified butter in a frying pan over medium heat. When the butter has stopped foaming, place the cod fillets into the pan, skin-sides down until golden.  Carefully turn the fillets over and continue to fry until golden-brown on both sides.  Finish cooking in the oven for 4-5 minutes, or until just cooked through. The cod is cooked through when the flesh is opaque. While the fish is cooking, gently reheat the beurre blanc sauce, stirring well.

 

To plate, spoon the lemon beurre blanc over the serving plates, divide the winter vegetables equally among them and place one roasted cod fillet on top of each serving.

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Let us know how you enjoyed this recipe! Tag your culinary creations on Facebook and Instagram with @beetnikfoods – we’d love to see your pictures! Bon appétit, ya’ll!

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