Broiled Cod with Remoulade Sauce
Ingredients
- 700 grams potatoes peeled and cut into 1-inch cubes (1.54 pounds)
- 300 grams carrots peeled and cut into 1-inch slices (10.6 ounces)
- 15 milliliters olive oil (1 tablespoon)
- Salt and freshly ground black pepper to taste
- 680 grams cod fillets skin removed (1.5 pounds)
- 240 milliliters mayonnaise (1 cup)
- 30 milliliters Dijon mustard (2 tablespoons)
- 30 milliliters capers drained and finely chopped (2 tablespoons)
- 45 milliliters cornichons finely chopped (3 tablespoons)
- 15 milliliters fresh dill finely chopped (1 tablespoon)
- 5 milliliters lemon juice (1 teaspoon)
Instructions
1. Preheat oven to 400°F (200°C)
2. Toss potatoes and carrots with olive oil salt and pepper until evenly coated
3. Spread on a baking sheet and roast for 30 to 35 minutes until tender and lightly browned
4. Season cod fillets with salt and pepper
5. Remove vegetables from oven and set oven to broil on high
6. Place cod fillets on a parchment-lined baking sheet and broil for 5 to 7 minutes per side until cooked through
7. Mix mayonnaise Dijon mustard capers cornichons dill and lemon juice in a small bowl
8. Season remoulade with salt and pepper to taste
9. Serve broiled cod with remoulade spooned over the top alongside roasted vegetables
Tools
- Baking sheet
- Olive oil
- Parchment paper
- Pickle jar
- Mayonnaise jar
- Crème fraiche container
- Curry powder bottle
- Spoon
- Plate
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