Rosemary Cod With Mashed Rutabaga

Name: Rosemary Cod With Mashed Rutabaga
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters butter, cut into pieces; 4 fillets cod fish fillets, skin on (1/2-pound fillets); 4 sprigs fresh rosemary (very small); 4 servings fresh ground black pepper; 1 Tbsp olive oil; 907 grams rutabagas, peeled and cut into 1-inch dice; 4 servings fine sea salt; 1 vanilla bean, cut lengthwise and seeds scraped out

Rosemary Cod With Mashed Rutabag If you have butter, sea salt, vanilla bean, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Ingredients

Servings:

118milliliters

butter, cut into pieces 4fillets

cod fish fillets, skin on (1/2-pound fillets)4sprigs

fresh rosemary (very small)4servings

fresh ground black pepper 1Tbsp

olive oil 907grams

rutabagas, peeled and cut into 1-inch dice 4servings

fine sea salt 1

vanilla bean, cut lengthwise and seeds scraped out

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.