Rosemary Cod With Mashed Rutabaga

• 4 cod fish fillets, skin on (1/2-pound fillets)
• 2 lbs rutabagas, peeled and cut into 1-inch dice
• 1 vanilla bean, cut lengthwise and seeds scraped out
• 1/2 cup butter, cut into pieces
• fine sea salt
• 4 sprigs fresh rosemary (very small)
• fresh ground black pepper
• 1 tablespoon olive oil

1. Soak the fish in ice water for 15 to 20 minutes. Pat dry with paper towels.
2. Preheat the oven to 400u0b0F (200u0b0C).
3. Bring a large pot of water to a boil. Add a pinch of salt and the rutabaga and cook for 25 to 30 minutes, until soft. Drain and then return to the pot and cook over low heat, 1 to 2 minutes.
4. Puree rutabaga in a food processor and return to pot.
5. Add vanilla seeds to the mashed rutabaga. (Discard the bean or add it to a canister of sugar to make aromatic vanilla sugar.).
6. Stir butter into the rutabaga mixture until it melts. Season with a pinch salt. Keep warm.
7. Meanwhile, make a small incision through the skin of each cod fillet and carefully insert a rosemary sprig. Sprinkle with salt and pepper and rub with olive oil. Place fish in a roasting pan and cook for about 15 minutes, until the fish flakes easily.
8. Place a heaping scoop of rutabaga on each plate and top with fish. Serve.

fish, rutabagas, vanilla bean, butter, salt, rosemary, fresh ground black pepper, olive oil

Taken from www.food.com/recipe/rosemary-cod-with-mashed-rutabaga-136336 (may not work)