Serves 4
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For the red wine jus:

  1. Place the root vegetables in a pan, cover with cold water and add a pinch of salt. Bring to the boil over a high heat, then reduce the heat and simmer for 10 minutes or until tender. Warm the butter and cream together in a jug and beat into the mashed root vegetables. Stir in the rosemary and season to taste.
  2. Meanwhile, pat the cod dry with kitchen paper, season with salt and black pepper and dust lightly with flour.
  3. Heat the oil over a medium-high heat in a large pan. Cook the cod for 3-4 minutes per side until golden brown and cooked through, flipping it only once to make sure it doesn’t fall apart. Transfer to a plate, tent loosely with foil and set aside while you make the jus.
  4. Melt the butter in the same pan over a medium heat. Add the shallots and cook for 4-5 minutes until softened. Add the garlic and flour and stir for one minute. Add the stock, red wine, balsamic and rosemary sprig. Bring to a boil, scraping any sticky bits from the bottom using a wooden spoon, then allow to simmer for 2-3 minutes until thickened. Remove the rosemary sprig and season to taste.
  5. Serve the cod with the root vegetable mash and a drizzle of the red wine jus.

Nutrition Facts

Per serving: 410kcals, 10.6g fat (5.9g saturated), 28.1g carbs (10.8g sugars), 44.1g protein, 7g fibre, 0.389g sodium

Gluten-freeDinnerFish & seafood30-minute mealsSpecial OccasionsHigh-proteinFamily mealsQuick and easyDinner partyComfort foodMake it Healthy

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