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. ---------------------------------------------------------------------------
Nutrition
Ingredients
