Codfish Fillet With Parsnip Puree

• 1 1/2 pounds parsnips, peeled and cut into 1-inch chunks
• 2 tablespoons unsalted butter
• 1/4 to 1/2 cup half and half
• 1/2 teaspoon powdered ginger or to taste
• Salt and pepper to taste
• 2 pounds cod fillet, thickest part, at least 1 inch thick
• Flour for dusting
• Salt and pepper
• 2 tablespoons extra-virgin olive oil or peanut oil
• 1 tablespoon unsalted butter

1. Heat 2 quarts of water to boiling in a 6-quart stockpot.
2. Add the parsnips and cook until tender, 10 minutes or so.
3. Do not overcook.
4. Drain, and in 2 batches pulse in a food processor with the butter and enough half and half to make a smooth consistency.
5. Season carefully.
6. The ginger taste should be subtle, not forceful.
7. Keep warm.
8. Cut the cod into four equal portions.
9. Season flour with salt and pepper and dust fish lightly.
10. Heat a large nonstick skillet over medium-high flame.
11. Add oil and butter and when shimmering carefully place cod, skinned side down, in the pan.
12. Adjust flame, and when underside has begun to brown (about 3 minutes) turn each piece with wide spatula and wooden tongs.
13. Be careful that cod doesn't crumble or break apart.
14. When cod is cooked through (after 6 or 7 minutes altogether, depending upon thickness), remove from heat.
15. To serve, mound a portion of parnsip puree on each warm plate and carefully place cod atop puree.
16. Sprinkle with salt and pepper.
17. Serve with boiled sweet peas or spinach sauteed in oil and garlic.

parsnips, unsalted butter, powdered ginger, salt, cod fillet, flour, salt, extravirgin olive oil, unsalted butter

Taken from cooking.nytimes.com/recipes/9202 (may not work)