Roasted Cod with Parsnip Puree and Crispy Sage
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've spent all day in the kitchen. Roasted cod is naturally lean and packed with protein, making it such a smart choice for eating well without any fuss. The silky parsnip puree underneath adds real comfort and depth, while crispy sage leaves on top give you these little bursts of flavor that make the whole plate sing. The best part? Most of these ingredients are probably already in your kitchen, and everything roasts or comes together in one go. It's elegant enough to serve guests but simple enough for a Tuesday night.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- ¾ kgparsnips(peeled and cut into 2-inch pieces)
- 5 tbspextra virgin olive oil
- 12fresh sage leaves
- 3garlic cloves(minced)
- 118 mlvegetable broth
- 1 tspsea salt
- ½ tspblack pepper
- 1lemon(zest and juice)
- 2 tbspunsalted butter
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss the parsnip pieces with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 20-22 minutes until golden and tender.
Tip: Cut parsnips into uniform sizes so they cook evenly throughout.
- 2
While parsnips roast, pat the cod fillets dry with paper towels and season both sides with salt, pepper, and lemon zest. Place them skin-side up on a separate sheet lined with parchment paper.
Tip: Dry fish ensures a better sear and prevents sticking to the pan.
- 3
Drizzle the cod with 1.5 tablespoons of olive oil and scatter the remaining garlic and thyme sprigs over each fillet. Roast alongside the parsnips for 10-12 minutes until the fish is opaque and flakes easily with a fork.
Tip: Check doneness by inserting a fork into the thickest part—it should separate into flakes.
- 4
Transfer the roasted parsnips to a blender or food processor. Add the vegetable broth, butter, and lemon juice. Blend until smooth and creamy, adjusting seasoning with salt and pepper as needed.
Tip: For extra creaminess, add a splash of reserved cooking liquid from the parsnips if it seems too thick.
- 5
While the purée is being made, heat the remaining 1.5 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves and cook for 1-2 minutes per side until crispy and fragrant. Transfer to a paper towel to drain.
Tip: Watch the sage carefully as it can burn quickly. The leaves should be dark and brittle.
- 6
Divide the parsnip puree among four serving plates, creating a small mound in the center. Top each mound with a roasted cod fillet and garnish with crispy sage leaves and an extra pinch of lemon zest.
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