Steamed Atlantic Cod Fillets

Ingredients

• 250 g swede (0.5 head)
• 300 g waxy potatoes
• Salt
• 1 Red Onion
• 3 tbsp Rapeseed oil
• 720 g Atlantic cod fillet (4 fillets)
• Pepper
• 200 ml classic vegetable broth
• 8 stalks chives
• 6 stalks parsley
• 6 stalks dill
• 60 g yogurt butter
• 2 tbsp coarse mustard

Instructions

1. 1.

   Peel and wash the swede and potatoes, dry with kitchen paper. Cut both into ~2 cm cubes and simmer in covered boiling salted water for 20–25 minutes.

2. 2.

   Meanwhile peel and finely dice the onion. Grease a baking dish with ½ tbsp oil and spread the onion cubes inside.

3. 3.

   Rinse the cod fillets, pat dry with kitchen paper, season with salt and pepper. Place them on top of the onions and pour in 150 ml vegetable broth.

4. 4.

   Bake the dish in a preheated oven at 160 °C (fan: 140 °C, gas: level 2) for 12–15 minutes.

5. 5.

   Wash all herbs and shake dry. Remove parsley leaves and dill tips, finely chop the chives.

6. 6.

   Drain the swede and potatoes from a sieve and return them to the pot. Mash lightly with a potato masher and season with salt and pepper.

7. 7.

   Melt the butter in a small saucepan. Mix in remaining oil, leftover broth, mustard, and chopped herbs. Serve over the cod fillets and mashed root vegetables.