300g turnips, peeled and chopped
300g carrots, peeled and chopped
300g parsnips, peeled and chopped
2 tsp fresh rosemary, finely chopped
Salt and black pepper
For the red wine jus:
4 cod fillets (or other firm white fish, such as hake)
Knob of butter
2 shallots, finely chopped
100ml fish stock
120ml red wine
1 tbsp balsamic vinegar
1 sprig of fresh rosemary
- 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.
- Meanwhile, pat the cod dry with kitchen paper, season with salt and black pepper and dust lightly with flour.
- 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.
- 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.
- Serve the cod with the root vegetable mash and a drizzle of the red wine jus.
Per serving: 410kcals, 10.6g fat (5.9g saturated), 28.1g carbs (10.8g sugars), 44.1g protein, 7g fibre, 0.389g sodium