Rosemary Cod With Mashed Rutabaga

READY IN: 50mins




  • Soak the fish in ice water for 15 to 20 minutes. Pat dry with paper towels.
  • Preheat the oven to 400°F (200°C).
  • 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.
  • Puree rutabaga in a food processor and return to pot.
  • Add vanilla seeds to the mashed rutabaga. (Discard the bean or add it to a canister of sugar to make aromatic vanilla sugar.).
  • Stir butter into the rutabaga mixture until it melts. Season with a pinch salt. Keep warm.
  • 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.
  • Place a heaping scoop of rutabaga on each plate and top with fish. Serve.