Cod with Parsnip and Swede Mash

Ingredients

• 600 g swede (0.5 kg)
• 250 g parsnips
• Salt
• 500 g Cod fillet
• 1 tsp lemon juice
• 1 tsp Rapeseed oil
• 250 g tomatoes
• 80 g olives (pitted)
• 4 Spring Onions
• 1 sprig rosemary
• 2 stalks Parsley
• 2 sprigs thyme
• Pepper
• 150 ml milk (1.5% fat, warm)
• 1 tbsp Olive Oil
• nutmeg

Instructions

1. 1.

   Peel the swede and parsnips and cut into small pieces. Boil in salted water for about 25 minutes until tender.

2. 2.

   Meanwhile rinse the fish, pat dry, cut into four parts and drizzle with lemon juice. Grease a baking dish with oil, place the fillets inside and season with salt.

3. 3.

   Clean, wash and cube the tomatoes. Chop the olives. Trim and slice the spring onions thinly. Wash the herbs, dry, shake off excess water and finely chop. Mix everything together, season with salt and pepper, and spread over the fish. Bake in a preheated oven at 200 °C (180 °C fan) for about 15–20 minutes.

4. 4.

   Drain the vegetables, add warm milk and olive oil, then mash roughly. Season with salt, pepper and a pinch of freshly grated nutmeg. Serve the mash alongside the fish.