Norwegian Fish and Vegetable Traybake with Dill
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Ingredients
- 4 cod fillets
- 500 g waxy potatoes
- 2 carrots
- 1 leek
- 30 g butter
- 15 g fresh dill
- 1 lemon
Nutrition (per serving)
- Calories
- 296 kcal
- Protein
- 29.1 g
- Carbohydrate
- 24.9 g
- of which sugars
- 4.7 g
- Fat
- 7.8 g
- of which saturates
- 4.1 g
- Fibre
- 5.3 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Thinly slice the potatoes, carrots and leek.
- 2
Toss the vegetables with half the butter, melted, and spread over a roasting tray. Roast for 20 minutes until almost tender.
- 3
Lay the cod fillets over the vegetables, dot with the remaining butter and squeeze over the lemon juice.
- 4
Roast for 12-15 minutes more until the cod flakes easily and is opaque all the way through and the vegetables are tender.
- 5
Scatter with the chopped dill and serve.
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