Rosemary Cod With Mashed Rutabaga

Cod is perfect for this recipe since it is so easy to insert herbs under the skin. Scandinavians love rutabaga. It is one of the few vegetables to last through the long cold winter. Infused with vanilla, it makes the most interesting contrast to the lightly salted fresh cod. Recipe adapted from Andreas Viestad from Kitchen of Light.

• Ready In: 50 mins
• Serves: 4

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.