This dish is inspired by a Swedish salmon recipe with mustard sauce. It is a dairy free/low fodmap recipe.
Serves 6
1 kilo cod loins
Crust:
70g almond, blanched and roughly chopped
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped dill
Salt (from a salt mill)
Tomato Sauce:
12 (1,5 kg) tomatoes, cut each in 4 wedges, then in half creating 8 pieces from each tomato
2 red peppers, cut into pieces
1 fennel bulb, cut into pieces
3 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper
Roasted Carrots:
I kilo carrots, halved lengthwise
3 tbsp olive oil
1 tbsp maple syrup (100% pure)
2 tbsp lemon juice
Salt and pepper
Sweet Potato, wedges
Salt
Olive oil
2 lemons, wedges
Oven at 200C
- Roast tomato sauce vegetables with oil, vinegar and seasoning in 200 C 40 min
- Coat the carrots with the oil, syrup, juice and seasing and roast them for 20 min in 200 C
- Roast potato wedges with the oil and salt for 30 min in 200 C
- Combine the ingredients for the crust
- Spread crust over fish
- Bake in 200 C oven for 10-12 minutes (depending on thickness of the fish)
- With a hand held blender, briefly process the roasted vegetables into a sauce.
- Serve with lemon wedges on the side