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Cod with hummus and roasted root vegetables

This dish is packed full of everything that is good for you. The hummus is made with one half peas and one half chickpeas, and has a taste that accessories both white and red fish really well.
Recipe icon
    • 560 g Cod fillets
    • 4 carrots, chopped into medium-sized pieces
    • 2 sweet potatoes, chopped into medium-sized pieces
    • 2 tbsp rapeseed oil
    • 0.25 tsp salt
    • 0.5 tsp pepper
  • Hummus
    • 200 g tinned chickpeas, drained and rinsed
    • 400 g peas
    • 2 tbsp tahini (sesame seed paste)
    • 1 tbsp cider vinegar
    • 1 tsp paprika
    • 1 tsp cumin
    • 0.25 tsp salt
    • 0.5 tsp pepper
    • 0.5 dl water
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  1. Preheat the oven to 220 degrees Celsius.
  2. Peel the carrots and sweet potatoes and chop into medium-sized pieces, then place in a large, oven-proof dish. Place the fish in the dish with the vegetables. Pour over the rapeseed oil and season with salt and pepper, then bake in the oven for around 20 minutes until the potatoes are soft.
  3. While the fish and vegetables are in the oven, you can make the hummus. Rinse the chickpeas thoroughly then place in a food processor with the peas. You can also use a hand blender. Add the tahini, cider vinegar, paprika, cumin, salt and pepper. Blend until smooth and add 0.5 to 1 dl of water as you blend until you have a smooth and creamy hummus.
  4. Serve the cod and vegetables with hummus and a sprinkle of fresh parsley, or along with a green salad.