Steamed cod with turmeric and vegetable chips

Name: Steamed cod with turmeric and vegetable chips
Prep time: 30 min
Cook time: 185 min
Total time: 215 min
Yield: 4
Ingredients: Cod fillet 4; Powdered turmeric satin 1 tsp; Water 8 ½ cups; Ground black pepper 10; Juniper berries 10; Lemon peel ½; Bay leaves 3 leaves; Fine salt to taste; Black pepper to taste; Precooked beets 6.4 oz; Purple potatoes 6.5 oz; Potatoes 0.4 lb; Zucchini 1 ½ cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it br de es fr

247

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 247
Carbohydrates g 13.9
of which sugars g 5.1
Protein g 21.9
Fats g 11.6
of which saturated fat g 1.75
Fiber g 4
Cholesterol mg 61
Sodium mg 755

Difficulty: Easy
Prep time: 30 min
Cook time: 3 h 5 min
Serving: 4
Note (the vegetables should be cooked one batch at a time)

PRESENTATION

So, here’s the thing: steamed cod with turmeric and vegetable chips is a game-changer. Really. This isn’t your usual steamed cod recipe with Mediterranean vibes like tomatoes and olives. Nope, this one's got a hit of turmeric—just like in Indian cooking. And honestly, it doesn’t just add color; it gives the fish this persistent aroma. Makes every bite a little more exotic.

People love how the spice blends into the tender cod—makes the flavor last but not overpowering. The fish? Super moist. The side? Those crispy vegetable chips—totally different from any traditional cod dish. I mean, with those crunchy chips, you’ve got a plate that mixes turmeric fish recipe style with something light and new. Feels fancy, but it’s still got that homey vibe.

And look, nobody’s going to forget a meal where you serve a vegetable chips recipe alongside glowing turmeric cod. For anyone who likes healthy fish recipes with a twist, this combo stands out. The steaming method keeps the cod tender and light, while the turmeric gives it an aromatic kick that lingers. Usually, people think steamed fish is plain, but this dish? It's just as easy as easy steamed fish meals—only it's now golden and crisp with those baked veggie crisps.

Trying out this fusion makes dinner feel special, for sure. Whether you’re cooking for friends or just looking for something fun, it’s a cool way to show off some kitchen creativity. Blending Indian inspiration with Mediterranean touches all on one plate. Really really cool. The result is a light, eye-catching meal that's bound to impress anyone who likes their food a little different, a little delicate, and a whole lot colorful. Honestly, cannot go wrong with that.

INGREDIENTS

247

Calories per serving

Cod fillet 4

Powdered turmeric 1 tsp - satin

Water 8 ½ cups (2 l)

Ground black pepper 10

Juniper berries 10

Lemon peel ½

Bay leaves 3 leaves

Fine salt to taste

Black pepper to taste

For the vegetable chips: Precooked beets 6.4 oz (180 g); Purple potatoes 6.5 oz (180 g); Potatoes 0.4 lb (180 g); Zucchini 1 ½ cup (180 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Steamed cod with turmeric and vegetable chips

To prepare the steamed cod with turmeric and vegetable chips, start by preheating the oven to 302°F in fan mode. Begin with the vegetables: start with the beetroot, slice it thinly using a mandoline to a thickness of 1/25-1/10 inch (alternatively, you can use a sharp blade; the important thing is to get very thin discs) 1. Arrange the beet slices on a baking sheet lined with parchment paper 2, season with oil, salt, and pepper 3

and bake for 35 minutes or until you get dry and crispy chips 4. Do the same with the purple potatoes. Peel them, slice them 5, and place them on the baking sheet lined with parchment paper 6.

Season with oil, salt, and pepper and bake as before 7. Now you will have to repeat the same steps for the potatoes. Wash them thoroughly, then dry and peel them to obtain thin discs – 1/25-1/10 inch in thickness – using the mandoline 8. Arrange them on the baking sheet lined with parchment paper 9,

season with oil, salt, and pepper, and finally bake in the oven at 302°F for about 35 minutes, until they become crispy 10. To complete, you can take care of the zucchinis. Wash them, dry them, and trim the ends. Then slice 11 and arrange them on the baking sheet lined with parchment paper 12

and bake these for the indicated time or until they become crispy 13. Between one batch and another, you can meanwhile take care of the rest. Place a pot with water on the stove and then add the turmeric 14, juniper berries, whole black peppercorns 15,

the zest of half a lemon, and bay leaves 16. Bring everything to a boil 17 and, once it reaches temperature, lower the flame to let the water simmer and let it go for 30 minutes 18.

After the time has elapsed, take the cod fillets and rinse them under a stream of fresh water, then dry them with kitchen paper. Mount a steamer on the pot and line its bottom with parchment paper 19, then place the cod fillets 20, season with salt and pepper 21

and cover with the lid 22. Cook like this for about 15 minutes over low heat 23. When cooked, arrange the steamed cod with turmeric and vegetable chips on a serving plate with the chips placed in a bowl and enjoy the fish still warm and garnished with a drizzle of oil 24!

Storage

You can store the vegetable chips in a bag, keeping them in a cool place, and consume them within 2-3 days.
As for the cod fillets, it would be best to consume them immediately or at most within 24 hours.

Advice

Use seasonal vegetables at your convenience, for example choosing pumpkin or classic or purple carrots!
If instead, you want to make the chips more special, sprinkle them with smoked paprika before baking them!

For the translation of some texts, artificial intelligence tools may have been used.