Rosemary Cod With Mashed Rutabaga

Name: Rosemary Cod With Mashed Rutabaga
Ingredients: 4 cod fish fillets, skin on (1/2-pound fillets); 2 lbs rutabagas, peeled and cut into 1-inch dice; 1 vanilla bean, cut lengthwise and seeds scraped out; 1/2 cup butter, cut into pieces; fine sea salt; 4 sprigs fresh rosemary (very small); fresh ground black pepper; 1 tablespoon olive oil

8 ingredients

8 steps

Ingredients

4 cod fish fillets, skin on (1/2-pound fillets)
2 lbs rutabagas, peeled and cut into 1-inch dice
1 vanilla bean, cut lengthwise and seeds scraped out
1/2 cup butter, cut into pieces
fine sea salt
4 sprigs fresh rosemary (very small)
fresh ground black pepper
1 tablespoon olive oil

Directions

1

Soak the fish in ice water for 15 to 20 minutes. Pat dry with paper towels.
2

Preheat the oven to 400°F (200°C).
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

Puree rutabaga in a food processor and return to pot.
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

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

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