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Home : Recipes : Parmesan-Crusted Skrei with Rosemary-Baked Celery and Sweet Potatoes

Parmesan-Crusted Skrei with Rosemary-Baked Celery and Sweet Potatoes

Oven-baked Skrei paired with a simple yet flavorful parmesan gratin, roasted root vegetables, and a quick raw vegetable salad. All our recipes are sourced from godfisk.no

Photo: Studio Dreyer+Hensley

  • Preparation time: 30-50 min
  • Difficulty: Medium

Ingredients

Parmesan cream

root vegetables

grated raw vegetables

Method

Rosemary-Baked Celery and Sweet Potatoes.

  • Preheat the oven to 200°C (392°F).
  • Peel and cut the celeriac and sweet potatoes into large chunks about 3-4 cm in size.
  • Drizzle with oil, sprinkle with salt, and add chopped rosemary.
  • Place the vegetables in an ovenproof dish lined with parchment paper and bake for 40 minutes at 200°C (392°F) convection heat.
  • They should be well cooked, golden, and tender.
  • Squeeze lemon juice over before serving.

Parmesan-Crusted Skrei

  • Sprinkle a little salt over and under the cod fillet and place it on an ovenproof dish or tray.
  • Mix all the ingredients for the parmesan topping in a bowl and spread evenly over the surface of the fish.
  • Place the dish in the middle of a preheated oven at 200°C (392°F) with the grill function activated.
  • Bake until the top forms a golden, gratinated crust, about 10 minutes.
  • Check the thickest part of the fillet—if it flakes easily when pressed, it's ready and perfectly cooked.
  • If it’s slightly raw, turn off the oven and let the fish rest for a few minutes.

Fresh Raw Vegetable Salad

  • Chop the chives and mix with lemon juice, salt, pepper, and olive oil in a large bowl.
  • Feel free to use a pre-made raw vegetable mix available in stores. If not, you can make your own with easily available ingredients like carrots and cabbage.
  • Toss the raw vegetables and crisp lettuce in the bowl just before serving.

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