Pan-Fried Cod with Roasted Carrots


This recipe is great for a frosty winter's day, when you are all snuggled up at home. Look at the colour of the carrots. Love!

I polished off my plate spotless before I started writing this post. I have no self control sometimes!

Baby carrots

I went to my fishmonger this morning, a 50-minute bicycle ride from my place. Nope, it's not easy to go by car, remember; I live in Amsterdam, which has over a million bicycles and a handful of small streets. Besides, I love to be on my bicycle when I am roaming the streets of Amsterdam (there are, of course, those rare moments when I have to drive).

So there was some hard work behind this dish!!


This recipe is quite simple, healthy, and insanely delicious. I have used some real simple ingredients for this. When I was a kid, Saturday used to be the fish day. I remember my papa coming home on his scooter, with a big chunk of fish wrapped in newspaper, all ready to storm up the kitchen. I have never cooked fish with him but I remember how I used to gaze from a little distance when he used to fiddle with all the spices for the marinade. My mum is a great cook, but I have to say, my papa is the master of fish in our house. The marinade is an inspiration from him only. 

I hope you get a chance to try this out!

Pan-Fried Cod with Roasted Carrots

Serves 2 people
Total time: 60 minutes


2 cod fillets, weighing 120-130g each
1 tbsp lime juice
A pinch of salt

For the marinade

1 tbsp ginger and garlic paste
1/4 tsp Kashmiri red chilli powder
1 tsp cornflour
Salt to taste
1 tsp brown sugar
1 tbsp lime juice
2 tbsp olive oil

To pan fry

2 tbsp olive oil

For the carrots

15-16 baby carrots
2 tbsp olive oil
Sea salt to taste
Crushed black pepper

For the dressing

Sea salt to taste
Lime juice to drizzle
Fresh coriander leaves

Preparation method


Rinse the carrots, scrub them clean and pat them dry. Now cut the carrot greens to 1 inch above the top and then slice the carrots in half. If the carrots are tiny, leave them as they are.

Preheat the oven to 200 degrees Celsius and arrange the rack in the middle. Next, line a roasting pan with aluminium foil, throw in the carrots, drizzle the olive oil, sprinkle some sea salt and crushed black pepper, and toss it all to make sure the carrots are evenly coated.

Now roast for about 25-30 minutes until the carrots are caramelised around the edges.


First, drizzle the fish with some lime juice and salt, and keep aside for 15 minutes.

In a small bowl, mix together the ginger and garlic paste, Kashmiri red chilli powder, cornflour, salt, brown sugar, lime juice and the olive oil. This is the marinade.

While the marinade is sitting, wash the fish and pat it dry with a kitchen towel to remove excess moisture. Now mix the marinade with the fish and let it sit for 15-20 minutes.

Heat up a non-stick pan over medium heat. Pour some olive oil and place the marinaded fish in the pan; pan-fry over medium heat, 3-4 minutes each side, or based on your gut feeling.

Remove the fish from the pan and place it over the roasted carrots.

When you are done with the plating, sprinkle some sea salt and black pepper, and drizzle some more lime juice over it. Garnish with fresh coriander leaves, and I mean a good handful of coriander leaves.

Bon appetit!