Grilled Cod with Carrot Parsnip Puree

Here’s a lovely simple recipe for the weekend. Today’s Good Friday and growing up we’d always have fish on Fridays but especially today. I figured I’d better keep the mother happy and post a fish recipe for you guys just so she knows I haven’t lost all my values. Just kidding Mary! What I love about Pacific cod aside from it being fished sustainably is how moist it is. It’s perfect for grilling as it has a high oil content which helps keep it moist and delicious.

Happy Easter guys.

RECIPE:

Serves 2

2 x 6oz Pacific cod fillets

S&P

1/2 lemon – zested

drizzle olive oil

2 carrots – peeled, chopped

2 parsnips – peeled, chopped

1/4 cup homemade organic chicken stock or homemade veg stock

drizzle olive oil

S&P

DIRECTIONS:

Began by cooking the carrot and parsnip in salted water ’til fork tender. Drain and mash. Add splash of organic chicken or veg stock along with drizzle olive oil.Taste and season with S&P. I add the stock and olive oil in place of butter, you’ll be surprised how well it works. Leave in same pot to warm on low heat.

Preheat non-stick grill pan on medium high heat for 1 minute. Season cod fillet with S&P and lemon zest. Drizzle olive oil in pan and gently lay fish down away from you to prevent the oil splashing.

Let sear on one side for 2-3 minutes until golden. Flip over and reduce heat to medium. Cover pan with lid or foil to finish cooking, 2 minutes approx. This also helps retain the heat and steam the fish ’til cooked thus making the fish moist.

Serve with farmers market grilled asparagus with squeeze fresh lemon.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.