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Herb-Crusted Cod with Parsnip Purée & Carrot Ribbons

When you don’t want to sacrifice flavor while making a healthy meal, this dish is the answer. Tasty, colorful, and nutrient rich, it’s equally perfect for weeknights with family as it is for special occasions with friends.
Herb Crusted Cod with Parsnip Puree 470x449.jpg

Submitted By:

Dietary Interests: Gluten-Free , High Fiber

Yield:

6 servings

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Ingredients

  • 4 (1 pound) parsnips, peeled and small diced
  • 1¾ teaspoons plus a pinch of salt, plus more if needed
  • ¾ plus ⅛ teaspoon ground black pepper, plus more if needed
  • 1⅓ cup (275 ml) table cream
  • ⅛ teaspoon grated nutmeg
  • 3 slices stale bread, crusts removed
  • ¼ cup (5 g) fresh parsley leaves
  • ¼ cup (5 g) fresh chervil leaves
  • ¼ cup (5 g) fresh dill sprigs
  • ½ garlic clove
  • 4 Tablespoons butter
  • 6 4ounce (6 110g) cod fillets, skinned and deboned
  • 2 Tablespoons prepared horseradish
  • 6 baby carrots, thinly sliced lengthwise with a mandoline
  • 2 Tablespoons unsalted butter

Directions

  1. Preheat the oven to 375°F (190°C). Grease a baking sheet and set aside.
  2. Place diced parsnips in a saucepan, cover with cold water, and add a pinch of the salt. Bring to a boil, reduce heat, and simmer for 20 minutes, or until very tender.
  3. Drain thoroughly and transfer to the Vitamix container. Add cream, nutmeg, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in the order listed and secure the lid.
  4. Select the lowest setting. Start the machine, slowly increase to its highest speed, and blend for 30 seconds, or until you have a silky smooth purée. Stop the machine. Taste and adjust seasoning if necessary. Set aside. Clean the container.
  5. Add the stale bread to the Vitamix container. Secure the lid, select variable 6, and Pulse 4 to 5 times, or until breadcrumbs are formed. Do not pulse too much; you want an even crumb.
  6. Remove the lid plug and add parsley, chervil, tarragon, dill, and garlic through the plug opening. Pulse 8 to 10 times, or until you achieve a fine herb crumb mixture that is vibrant green. Place in a bowl.
  7. Melt the butter and dip one side of each cod fillet into it. Spread a thin layer of creamed horseradish over the buttered side, then press this side of the fish into the breadcrumbs.
  8. Place on the prepared baking sheet and season with 1 teaspoon of the salt and ½ teaspoon of the pepper. If not cooking immediately, the fish should be refrigerated now.
  9. Bake for 5 to 10 minutes, according to the thickness of the fillets. The fish is cooked once the flesh just starts to flake when pushed with your finger. Remove from oven and keep warm.
  10. Bring a small pot of salted water to a boil. Add butter and sliced carrots. Just heat through for 1 to 2 minutes, drain, and season with the remaining ¼ teaspoon salt and remaining ⅛ teaspoon of pepper.
  11. Serve cod with parsnip purée and carrot ribbons.