Rosemary Cod With Mashed Rutabaga - cooking recipe

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

Preparation

Soak the fish in ice water for 15 to 20 minutes. Pat dry with paper towels.
Preheat the oven to 400\u00b0F (200\u00b0C).
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.