Rosemary Cod With Mashed Rutabaga

1. 1

   Soak the fish in ice water for 15 to 20 minutes. Pat dry with paper towels.

2. 2

   Preheat the oven to 400u00b0F (200u00b0C).

3. 3

   Bring a large pot of water to a boil. Add a pinch of salt and the rutabaga and cook for 25 to 30 minutes, until soft. Drain and then return to the pot and cook over low heat, 1 to 2 minutes.

4. 4

   Puree rutabaga in a food processor and return to pot.

5. 5

   Add vanilla seeds to the mashed rutabaga. (Discard the bean or add it to a canister of sugar to make aromatic vanilla sugar.).

6. 6

   Stir butter into the rutabaga mixture until it melts. Season with a pinch salt. Keep warm.

7. 7

   Meanwhile, make a small incision through the skin of each cod fillet and carefully insert a rosemary sprig. Sprinkle with salt and pepper and rub with olive oil. Place fish in a roasting pan and cook for about 15 minutes, until the fish flakes easily.

8. 8

   Place a heaping scoop of rutabaga on each plate and top with fish. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.