Emilie's Arctic Cod with Sweet Potato Purée and Honey-Glazed Vegetables

Shortly after Emilie Voe Nereng moved out on her own, she happened to buy Arctic cod. It's one of the best fish dishes she has prepared herself, according to her, and here is the recipe – Arctic cod with sweet potato purée and honey-glazed vegetables. All our recipes are sourced fromgodfisk.no

Photo: Godfisk

Method

Rinse the sweet potato and cut it into cubes.
Place it in a pot and cover well with water. Boil until tender, about 15 minutes.
Cut leek, fennel, and carrot into thin strips. Sauté over medium heat in a little oil for 10 minutes, until the vegetables are golden.
Add honey, salt, and pepper, along with a little extra butter to the vegetables. Mix well and continue cooking over low heat.
Heat a skillet over medium to high heat. Add oil and butter, and cook the Arctic cod with the skin side down. Sprinkle with lemon pepper.
Use a spoon to repeatedly ladle the hot butter over the fish fillets.
When the fish starts to flake, it’s ready. Total cooking time is 10–12 minutes, depending on the thickness of the fish.
Drain the water from the sweet potato and add butter. Use an immersion blender to purée until smooth; season with salt and pepper.
Serve the Arctic cod with sweet potato purée and honey-glazed vegetables.

Emilie's Arctic Cod with Sweet Potato Purée and Honey-Glazed Vegetables

Ingredients

Sweet Potato Mash

Glazed Vegetables

Method

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