Easy<\/p>\n
4 people<\/p>\n
30 minutes<\/p>\n
50 minutes<\/p>\n
1 hour 20 minutes<\/p>\n
Explore this delightful recipe for roasted cod loin with a vegetable medley. A true delight for fish lovers.<\/p>\n
– 4 Cod loins with skin
\n– 1 Preserved lemon
\n– 6 Colorful carrots
\n– 4 Small potatoes
\n– 8 Cauliflower florets
\n– 25 grams of Butter
\n– 1 teaspoon Sugar
\n– 2 tablespoons Olive oil
\n– 1 pinch Salt<\/p>\n
1. **Fish Preparation**<\/p>\n
Remove the fish from the refrigerator to bring it to room temperature while you prepare the other ingredients.<\/p>\n
2. **Vegetable Preparation**<\/p>\n
Peel the carrots and cut them into thirds. Peel the potatoes and halve them. Slice the preserved lemon into thin slices.<\/p>\n
3. **Cooking the Vegetables**<\/p>\n
Place the carrots and potatoes in a large skillet, ideally in a single layer. Add the butter, a pinch of salt, the sugar, and just enough water to cover the vegetables.<\/p>\n
4. **Simmering**<\/p>\n
Cover with a circle of parchment paper punctured with a few holes, pressing it down slightly to moisten. Bring to a boil, then reduce heat and let simmer for about 25 minutes.<\/p>\n
5. **Finishing Touches**<\/p>\n
Ten minutes before the vegetables are done, add the cauliflower florets. Remove the parchment paper and continue cooking until all the liquid has evaporated, stirring occasionally to ensure the vegetables are well coated with butter. Keep the vegetables warm.<\/p>\n
6. **Cooking the Fish**<\/p>\n
Heat a large pan with 2 tablespoons of olive oil. Place the cod loins in the pan and cook over high heat until the flesh is just opaque. In the same pan, lightly saut\u00e9 the slices of preserved lemon.<\/p>\n
Distribute the cod loins among four plates, season with salt, top with the preserved lemon, and accompany with the vegetable medley.<\/p>\n\n\n