Rosemary Cod with Vanilla-Scented Mashed Rutabaga

Name: Rosemary Cod with Vanilla-Scented Mashed Rutabaga
Yield: Serves 4
Cuisine: Norway
Ingredients: 2 pounds rutabaga, peeled and cut into 1-inch dice; Four ½-pound cod fillets, skin on; Fine sea salt; 4 very small sprigs fresh rosemary; 8 tablespoons (1 stick) unsalted butter, cut into pieces; 1 vanilla bean; freshly ground black pepper; 1 tablespoon olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

BECAUSE ITS SKIN IS THIN AND ALMOST WITHOUT SCALES, COD IS PERFECT FOR INFUSING WITH HERBS. JUST MAKE A SMALL SLIT WITH A KNIFE AND INSERT SOME ROSEMARY OR THYME, AND WHEN THE COD IS COOKED, YOU WILL FIND A WONDERFULLY HERB-FLAVORED, FLAKY FISH UNDER CRISP SKIN.

Ingredients

Four ½-pound cod fillets, skin on
2 pounds rutabaga, peeled and cut into 1-inch dice
1<

Europe
Norway
Scandinavian
Scandinavia
Dinner
Fish course
Pescatarian
Nordic
Gluten-free

Method

Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.

Preheat the oven to 400°F.

Bring a large saucepan of lightly salted water to a boil. Add the rutabaga and