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🍽️ Gentle Cod Fillets with Rutabaga and Potato Mash

377 kcal · 30 min · 4 servings

Ingredients

• 250 g Rutabaga (0.5 Rutabagas)
• 300 g floury potatoes
• salt
• 1 red onion
• 3 tbsp rapeseed oil
• 720 g pollack fillet (4 pollack fillets)
• pepper
• 200 ml classic vegetable broth
• 8 stalks chives
• 6 stalks parsley
• 6 stalks dill
• 60 g yogurt butter
• 2 tbsp grainy mustard

Instructions

1. 1. Peel the rutabaga and the potatoes.
2. 2. Rinse the vegetables under running water.
3. 3. Dry them with a kitchen towel.
4. 4. Cut the rutabaga and the potatoes into cubes of about 2 centimeters.
5. 5. Bring a pot of salted water to a boil.
6. 6. Add the vegetable cubes to the boiling water.
7. 7. Cook the vegetables covered for 20 to 25 minutes.
8. 8. Peel the onion in the meantime.
9. 9. Dice the onion finely.
10. 10. Take a baking dish.
11. 11. Grease the dish with half a tablespoon of oil.
12. 12. Distribute the onion cubes evenly in the dish.
13. 13. Rinse the cod fillets under cold water.
14. 14. Pat the fillets dry with kitchen paper.
15. 15. Season the fillets with salt and pepper.
16. 16. Place the fillets on top of the onions in the baking dish.
17. 17. Pour 150 milliliters of vegetable broth over the fillets.
18. 18. Preheat the oven.
19. 19. Set the temperature to 160 degrees Celsius.
20. 20. If you use fan-assisted heat, set 140 degrees Celsius.
21. 21. If you use gas, set level 2.
22. 22. Place the baking dish on the rack in the oven.
23. 23. Cook the fish for 12 to 15 minutes.
24. 24. Wash all the herbs under running water.
25. 25. Shake the herbs dry.
26. 26. Pluck the parsley leaves from the stems.
27. 27. Pluck the dill tips from the stems.
28. 28. Finely chop the parsley, dill, and chives.
29. 29. Drain the cooked vegetables in a sieve.
30. 30. Return the vegetables to the pot.
31. 31. Mash the vegetables finely with a potato masher.
32. 32. Season the mash with salt and pepper.
33. 33. Take a small saucepan.
34. 34. Melt the butter in the saucepan.
35. 35. Stir the remaining oil into the melted butter.
36. 36. Pour in the remaining vegetable broth.
37. 37. Add the mustard to the mixture.
38. 38. Stir in the chopped herbs.
39. 39. Serve the sauce together with the cod and the mash.

Nutrition per serving

• kcal: 377
• Protein: 35 g · Fett/Fat: 20 g · Carbs: 12 g