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Baked Cod with Chanterelles & Lingonberries (Gluten, Grain Free & Low Carb) on a round plate placed on a wooden cutting board. Served with cauliflower puree. Shown from front
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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.