Baked Cod with Chanterelles & Lingonberries (Gluten, Grain Free & Low Carb)

Baked Cod with Chanterelles & Lingonberries (Gluten, Grain Free & Low Carb) From Front

This is a simple, easy and super delicious dish made with Baked Cod with Chanterelles & Lingonberries. It only requires a few key ingredients, is easy to make and taste amazing. Serve this dish for a delicious weekday meal or cozy weekend dinner. This dish is both gluten, grain free and low carb.

Baked Cod with Chanterelles & Lingonberries (Gluten, Grain Free & Low Carb) From Front

I love serving chanterelles with fish! It’s such an underestimated combination that should get more into the spotlight. Topping it all with fresh lingonberries and you have yourself a wonderful fall dinner. Usually when serving chanterelles (at least to my knowledge and experience) you serve it with a pieces of steak or add some cheese to it. But a good pieces of cod and chanterelles together with fresh lingon berries might be one of the most delicious combinations I have ever tasted. The tender and soft fish, together with the fried chanterelles and the little sour lingonberries makes the most wonderful combination. I love to serve it on a light yet flavorful cauliflower purée that adds smoothness to the dish. Chanterelles might not be the most flavorful mushrooms on their own. But by frying them with shallots, salt and pepper they get so tasty and make the perfect addition to the gentle and tender fish. This dish is perfect to serve for a quick and easy weekend meal or a cozy weekend dinner. This dish is both gluten, grain free and low carb.

A few tips:

  • Use good quality cod fillet. The fish together with the chanterelles are the main stars of this dish. Therefor you want to use a good quality piece of fish and not the cheaper once.
  • A cod fillet can easily become dry and boring if baked for too long or on too high heat. I like to bake my cod on lower temperature to make sure it ends up baked, juicy, but still has a little chewing resistance. It is better to take the fish out of the oven and then let it rest covered in aluminum foil for a few minutes to get “done” instead of making it to dry.
  • I served this dish with cauliflower purée but you can also make it with regular potato purée or mash.
Baked Cod with Chanterelles & Lingonberries (Gluten, Grain Free & Low Carb) From Above

Ingredients for this Baked Cod with Chanterelles & Lingonberries:

  • Cauliflower
  • Lemon juice
  • Dijon mustard
  • Cod
  • Chanterelles
  • Butter
  • Shallot
  • Lingonberries
  • Salt
  • Pepper
Baked Cod with Chanterelles & Lingonberries (Gluten, Grain Free & Low Carb) From Front Close Up

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Baked Cod with Chanterelles & Lingonberries

This is a deliocus atumn fish dish with baked cod, chanterelles and lingon berries
Course Main Course, Main Dish
Cuisine All around, Swedish
Keyword Autumn, Easy, Fall, Fall Food, Grain Free, Healthy, Low Carb, Oil Free, Quick
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 Servings

Ingredients

  • 1/2 Cauliflower head divided into smaller pireces
  • 1 tsp Lemon juice
  • 1 tsp Dijon mustard
  • 2 Cod fillets
  • 100 g Chanterelles cleaned and cut into smaller pieces if big
  • 1/2 tsp Butter (optional)
  • 1/2 Shalott finely chopped
  • 3-4 tbsp Lingonberries
  • Salt, to taste
  • Pepper, to taste

Instructions

  • Preheat the oven to 150 degrees Celcius.
  • Season the cod fillets with salt and pepper and put in a oven proof dish. Bake for 15-20 minutes depending on how raw you like them and how thick they are.
  • Bring water to a boil and boil the cauliflower florets until soft (if using).
  • When 5 minutes remain for the cod to be finished preheat a nonstick pan over medium heat with some butter (if using).
  • Sauté the chanterelles with shallots and season with salt and pepper. Fry until golden brown.
  • When the cauliflower is ready, drain and then mix using a hand mixer until you have a purée.
  • Add lemon juice, dijon mustard, salt and pepper.
  • Divide the purée between two plates.
  • Add cod to the plates and top with fried chanterelles and lingonberries.

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