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- Prep
- 15 min
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- Total
- 40 min
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- Serving
- 4
Ingredients
For the sauce
- 125 mL (1/2 cup) of Dairyland sour cream
- 30 mL (2 tbsp) of freshly squeezed lemon juice
- 5 mL (1 tsp) of finely grated lemon zest
- 2 mL (1/2 tsp) of garlic powder
- 2 mL (1/2 tsp) of sea salt
- 1 mL (1/4 tsp) of honey or sugar
- Freshly ground black pepper
For the fish fillets
- 1 L (4 cups) mixed matchstick root vegetables (carrots, turnips, parsnip)
- 30 mL (2 tbsp) of olive oil
- 2 mL (1/2 tsp) of garlic powder
- Sea salt and freshly ground black pepper
- 125 mL (1/2 cup) of panko bread crumbs
- 60 mL (1/4 cup) of Saputo Shredded Parmesan Romano Cheese
- 30 mL (2 tbsp) of minced Italian parsley
- 4 skinless cod fillets (about 150 g / 5.2 oz. each)
- 15 mL (1 tbsp) Dijon mustard
Directions
For the sauce
- In a bowl, add all the ingredients and whisk to combine. Let rest at room temperature while the vegetables and fish roast to allow the flavours to develop.
For the fish fillets
- Preheat the oven to 220 °C (425 °F). Line a baking sheet with parchment paper. Spread the root vegetables over the baking sheet. Drizzle with olive oil, then toss to coat. Sprinkle with garlic powder, then season with salt and pepper. Roast for 15 minutes.
- While the vegetables are roasting, in a bowl, combine the bread crumbs, Saputo Parmesan Romano Shredded Cheese, and parsley. Season the fish fillets with salt and pepper, then slather the top of each fillet with Dijon mustard. Generously garnish with the bread crumb-cheese mixture, pressing down so the topping stays in place.
- After the first 15 minutes of roasting, lower the oven temperature to 200 °C (400 °F). Remove the baking sheet from the oven. Push the vegetables to the sides of the sheet to make room for the fish fillets. Return to the oven and roast for 8 to 10 minutes, or until the bread crumb and cheese topping is golden brown and the fish is cooked through. Serve the fish and vegetables with the sour cream lemon sauce.
