Rosemary Cod With Mashed Rutabaga Recipes

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ROSEMARY COD WITH MASHED RUTABAGA



Rosemary Cod With Mashed Rutabaga image

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.

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 504.4, Fat 28.4, SaturatedFat 15.4, Cholesterol 160.3, Sodium 372.8, Carbohydrate 18.5, Fiber 5.7, Sugar 12.7, Protein 44.1

ROSEMARY COD WITH LEMON



ROSEMARY COD WITH LEMON image

Categories     Fish     Bake     Dinner     Healthy

Yield 3-4 People

Number Of Ingredients 6

3 Cod filets
Rosemary
1 Lemon
Salt
Pepper
Spinach leaves(enough to cover filets)

Steps:

  • Pre-heat the oven to 350. Place the filets on a "cookie" sheet, and take a lemon wedge and spray each filet with the lemon juice. take the Rosemary and season to your preference. Take the spinach and cover each filet with the leaves, make sure to cover every inch with the leaves. Place the filets in the oven for 7 minutes. Take the filets out and remove the basil and put to the side of the sheet. Season each filet with Salt and Pepper. Place back in the oven and leave until the filets flake easily (another 3-5 minutes for fresh fish). Remove the fish and season to taste with more lemon juice. You can have a side of spinach or asparagus with this.

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