Flaky Sriracha Cod over Parsnip Carrot Mash

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I hate to say it, but Mindy Project has begun to overrule New Girl. Never thought that would happen. But Mindy has taken the spotlight. I swear she get more hilarious with each episode. When the hell are her and Danny going to finally make out?? I mean, I understand the sexual suspense you need to build within the season, but it’s been too long. Let them hook up.

Do you ever miss bread bowls that are filled with broccoli cheddar soup? I do. Especially when it becomes a freezing mess in Colorado. Even though I’m not in Colorado, I feel for the people who are there. And I’ll be there on Saturday, so I will be a part of that cold mess. It brings me back to the days I was in college and used to freeze my ass off walking to class then I would get a giant bread bowl filled with some sort of naughty soup. Once I ate the soup, I would proceed by eating all of the inside of the bowl. God it was good.

I love Scarlett Johannson. She’s such a babe. If I were to have a girl crush, she’d be mine.

I have a new favorite sweet snack. This is what I did. I mixed together coconut cream, nut butter and chocolate chips. It was fantastic. It reminded me of getting frozen yogurt.

Is there like, 7 episodes of The Voice per week? I swear it’s always, always on. So much Christina boob to be seen. And how is Carson still a host? He’s just as boring as his days on MTV. He has absolutely no facial expression. Wait, he just smiled. I retract my last statement. Did you notice that Tessanne Chin looks EXACTLY like Rufio from the movie Hook? No seriously. Look it up. I’m not being a d*ck, I think she is very pretty, but Rufio has slight feminine features, and they match hers. Anywho, how do these singers become professional performers in just a few weeks? I don’t get it. I dig it, but I don’t get it.

I’m gonna go eat more chocolate chips. Kbye.

Flaky Sriracha Cod over Parsnip Carrot Mash

5.0 rating
6 reviews
PREP 25 mins
COOK 15 mins
TOTAL 40 mins
Yields 3-4

INGREDIENTS :

  • 2 parsnips, peeled (130 grams)
  • 2 large carrots, peeled (240 grams)
  • 2 tablespoons bacon fat, melted (or butter, ghee, coconut oil, etc.)
  • 2/3 cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 3 tablespoons Paleo Chef Sriracha (add more for more spice)
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon chili powder
  • salt, to taste
  • 1/3 cup sliced almonds
  • 1 pound cod, cut into 4 pieces
  • 1/4 cup vegetable broth
  • chopped green onions, to garnish

DIRECTIONS :

  1. Preheat oven to 400 degrees.
  2. Peel parsnips and carrots. With the parsnips, cut around the core, they are bit tough. Cut carrots and parsnips into pieces, no rhyme or reason. Toss in bacon fat to coat. Sprinkle with salt and place in oven.
  3. Bake for 20-25 minutes until vegetables are soft.
  4. While vegetables cook, in a tall container, avocado oil, egg, lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper. Place an immersion blender to the bottom of the container, turn on and wait until the mixture thickens. You may need to raise the immersion blender a bit to help mix all of the oil.
  5. Once mayo has thickened, fold in sriracha, red pepper flakes, and chili powder. Fold in ¼ cup of sliced almonds, leaving behind some to top of the fish later on.
  6. Place parchment paper on a baking sheet. Place cod on the baking sheet. Spread on the sriracha mayo onto each piece of cod. Sprinkle with the rest of the sliced almonds.
  7. Remove vegetables from oven, reduce oven heat to 350 degrees, place fish in the oven and bake for 10-15 minutes or until fish is flaky.
  8. Place carrots and parsnips in food processor or blender (I used a blendtec) and puree, scraping down the sides as needed. Add vegetable broth along with some salt and pepper. Puree until as smooth as possible.
  9. Place flaky fish over parsnip carrot puree. Top with green onions (I only had thyme to garnish. dumb. green onions are way better for this).

by

INGREDIENTS :

  • 2 parsnips, peeled (130 grams)
  • 2 large carrots, peeled (240 grams)
  • 2 tablespoons bacon fat, melted (or butter, ghee, coconut oil, etc.)
  • 2/3 cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 3 tablespoons Paleo Chef Sriracha (add more for more spice)
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon chili powder
  • salt, to taste
  • 1/3 cup sliced almonds
  • 1 pound cod, cut into 4 pieces
  • 1/4 cup vegetable broth
  • chopped green onions, to garnish

DIRECTIONS :

  1. Preheat oven to 400 degrees.
  2. Peel parsnips and carrots. With the parsnips, cut around the core, they are bit tough. Cut carrots and parsnips into pieces, no rhyme or reason. Toss in bacon fat to coat. Sprinkle with salt and place in oven.
  3. Bake for 20-25 minutes until vegetables are soft.
  4. While vegetables cook, in a tall container, avocado oil, egg, lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper. Place an immersion blender to the bottom of the container, turn on and wait until the mixture thickens. You may need to raise the immersion blender a bit to help mix all of the oil.
  5. Once mayo has thickened, fold in sriracha, red pepper flakes, and chili powder. Fold in ¼ cup of sliced almonds, leaving behind some to top of the fish later on.
  6. Place parchment paper on a baking sheet. Place cod on the baking sheet. Spread on the sriracha mayo onto each piece of cod. Sprinkle with the rest of the sliced almonds.
  7. Remove vegetables from oven, reduce oven heat to 350 degrees, place fish in the oven and bake for 10-15 minutes or until fish is flaky.
  8. Place carrots and parsnips in food processor or blender (I used a blendtec) and puree, scraping down the sides as needed. Add vegetable broth along with some salt and pepper. Puree until as smooth as possible.
  9. Place flaky fish over parsnip carrot puree. Top with green onions (I only had thyme to garnish. dumb. green onions are way better for this).

by

PaleOMG Flaky Sriracha Cod over Parsnip Carrot Mash

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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24 thoughts on “Flaky Sriracha Cod over Parsnip Carrot Mash”

  1. You what else is awesome, yes Mindy Lahiri, but also how frequently you’ve been posting recipes, thanks for keeping it fresh lady.

      1. I totally agree! its always a good day to find a new recipe here…you post much more often than the other paleo blogs I follow. thank you for your time and effort. everything i’ve made from your blog has been wonderful.

    1. that’s awesome!!! i loved that dress too. the ex boyfriends comment was hilariously mean about her dress making her look like she’s actually proportional

  2. I would have to agree with the Rufio comment. I was thinking the same thing. Just watched that movie this last weekend. Not sure about the Mindy project but I do love New Girl (yes my son got us hooked).

    This recipe looks good too bad I don’t like seafood.

  3. All I can say is WOW!! I’m very new to the Paleo method and can already tell after my first day of viewing your website that you are my hero. I’ve always eaten healthy & cook constantly (would cook more if I could just find a kitchen fairy that would clean up after me!) but I have to say I was a little stumped when first encountering this way of life. I also have a 13 yr old daughter, so trying to make things Paleo that she’ll eat seemed like a challenge. I’m introducing her to your blog and recipes tonight!! Pretty sure I’m going to be as hooked on you as I have been on Modern Family when I discovered it 2 months ago. You rock!!

  4. You flippin’ crack me up. I mean, I always love reading your blogs and I love your philosophy and I’m a fitness instructor so I get the crossfit thing and there’s a connection because I have a degree in nutrition and love to cook, but this post just cracked me up and I just had to tell you how much I adore you.

  5. The first thing I do when my stomach heals from leaky gut and I am no longer doing AIP. Is to try every recipe that you have. Everything looks wonderful.

  6. FYI The ingredients list chili powder but the instructions state cayenne. Seems like cayenne might be correct from the rest of the ingredients. Making it right now can’t wait to eat!

  7. We had this last night and loved it!!! My son loved the spicey fish, but I couldn’t sell him on the “carrot mashed potatoes”…LOL!!! 9 year old boys–go figure! But I’ll totally make this again soon! 🙂

  8. I made this last night and didn’t tell my son what the stuff was in the bottom… He really liked it. Will definitely keep this recipe handy and use it often.

  9. This is perfect, considering I bought cod the other day on a whim… with no actual idea of how to cook it! Can’t wait to try it!

    I also just very much enjoy reading your ramblings. I literally laugh out loud.

  10. Earthfare had wild caught cod on sale for half-off yesterday, so I picked some up and searched for a good-looking recipe. Wow was this delicious & simple! I didn’t make the carrot mash (whipped cauliflower with ghee & garlic and green beans amandine made the menu instead) but I’ll have to try it next time– there will DEFINITELY be a next time very soon!

  11. FIVE [million] STARS!!!

    Aaaaaaaaaaaaahmazing! We made this for dinner on today’s Lenten no-meat Friday, and I literally felt like I was eating dinner from a very nice restaurant. My only regret is that we didn’t double the recipe, bc there are no leftovers. This is getting a big ‘like’ sticker on our recipe box so we can keep going back to it!!!!

    LOVELOVELOVE!!!!

  12. Last night I looked through your recipes for a nutritious dinner to prepare for the half marathon that I ran this morning. I knew I needed something that would provide the right fuel for both dinner and breakfast before heading out at 6am, ouch. I subbed the carrots for sweet potato just to up the carb factor a little, but followed the rest to a T and it was INCREDIBLE. The mayo topping formed a crusty layer outside the flaky cod, which was the best way I’ve ever cooked cod.

    Also, I’m happy to write that this was the first half marathon I’ve run and not gotten a dodgy stomach by the end, and I came in the top 5% of my category (PR at 1h49)!! Thanks for the great recipe.

  13. Holy flipping paleo!! This was just amazing. I was looking for something interesting to do with cod. I kind of brushed past the carrot/parsnip puree, but decided to go ahead and make it anyway. The combo of the cod and the puree was just phenomenal!! I served it with some sauteed spinach, which made it just beautiful on the plate too!

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