Codfish Fillet With Parsnip Puree Recipe

Name: Codfish Fillet With Parsnip Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds parsnips, peeled and cut into 1-inch chunks; 2 tablespoons unsalted butter; 1/4 to 1/2 cup half and half; 1/2 teaspoon powdered ginger or to taste; Salt and pepper to taste; 2 pounds cod fillet, thickest part, at least 1 inch thick; Flour for dusting; Salt and pepper; 2 tablespoons extra-virgin olive oil or peanut oil; 1 tablespoon unsalted butter

Servings: persons

1
Heat 2 quarts of water to boiling in a 6-quart stockpot.
2
Add the parsnips and cook until tender, 10 minutes or so.
3
Do not overcook.
4
Drain, and in 2 batches pulse in a food processor with the butter and enough half and half to make a smooth consistency.
5
Season carefully.
6
The ginger taste should be subtle, not forceful.
7
Keep warm.
8
Cut the cod into four equal portions.
9
Season flour with salt and pepper and dust fish lightly.
10
Heat a large nonstick skillet over medium-high flame.
11
Add oil and butter and when shimmering carefully place cod, skinned side down, in the pan.
12
Adjust flame, and when underside has begun to brown (about 3 minutes) turn each piece with wide spatula and wooden tongs.
13
Be careful that cod doesn't crumble or break apart.
14
When cod is cooked through (after 6 or 7 minutes altogether, depending upon thickness), remove from heat.
15
To serve, mound a portion of parnsip puree on each warm plate and carefully place cod atop puree.
16
Sprinkle with salt and pepper.
17
Serve with boiled sweet peas or spinach sauteed in oil and garlic.

150

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds parsnips, peeled and cut into 1-inch chunks, 2 tablespoons unsalted butter, 1/4 to 1/2 cup half and half, 1/2 teaspoon powdered ginger or to taste, and more.

Yes, Codfish Fillet With Parsnip Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Codfish Fillet With Parsnip Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions