Herb Crusted Cod With Parsnip Purée Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a bowl, combine fresh herbs, breadcrumbs, garlic, salt, and pepper.
• STEP 3.Coat the cod fillets with the herb mixture, pressing it onto the fish to adhere.
• STEP 4.Place the coated cod fillets on a baking sheet lined with parchment paper.
• STEP 5.Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
• STEP 6.While the cod is baking, prepare the parsnip purée. Peel and chop the parsnips into small pieces.
• STEP 7.Boil the parsnips in a pot of salted water until tender, then drain.
• STEP 8.In a blender or food processor, blend the cooked parsnips with butter, cream, salt, and pepper until smooth and creamy.
• STEP 9.Serve the herb crusted cod with a generous dollop of parsnip purée on the side.
• STEP 10.Garnish with fresh herbs and lemon wedges, if desired.
• STEP 11.Enjoy this flavorful and nutritious dish!

Cooking Tips

• Make sure to press the herb mixture firmly onto the cod fillets to ensure it sticks during baking.
• For extra flavor, you can add lemon zest or a squeeze of lemon juice to the herb mixture.
• If you don't have fresh herbs, you can use dried herbs instead, but reduce the quantity by half.
• To make the parsnip purée even creamier, you can add a splash of milk or vegetable broth while blending.
• Leftover parsnip purée can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover herb crusted cod in an airtight container in the refrigerator for up to 2 days.
• Reheat the cod in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated cod with a fresh side salad or steamed vegetables for a complete meal.
• The parsnip purée can also be reheated in a saucepan over low heat, stirring occasionally.