Roasted Cod with Parsnip Puree and Crispy Sage
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets paired with a silky roasted parsnip puree and topped with fragrant crispy sage leaves for a restaurant-quality dinner that's surprisingly simple to prepare.
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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