Cod for Christmas with root vegetable mash and red wine sauce

Method

Peel and cut carrots and parsnips into pieces, and cook until tender in water with rosemary and lemon slices.
Cook until the vegetables are completely tender. Remove and discard rosemary and lemon.
Drain the cooking water and mash the carrots and parsnips together with butter and cream until fairly coarse.
Season with salt and pepper to taste.

Finely chop shallots, chives, and thyme, then sauté everything in a little butter until the shallots are soft.
Add red wine and fish stock, and simmer until halved.
Strain the sauce and whisk in the butter.
Season with salt and pepper to taste.

Preheat the oven to 150 °C.
Sprinkle salt on the cod and let it sit for 10 minutes.
Rinse thoroughly in cold water and gently dry with paper towels.
Cut the cod into serving pieces.
Place olive oil, spices, ginger, and orange zest in an ovenproof dish, then lay the cod fillets with the skin side up.
Bake in the oven for about 15 minutes.
Carefully remove the skin just before serving.
Serve the cod with root vegetable mash, red wine sauce, and new potatoes.

Tip:If you want more flavor, you can add some whole garlic cloves to the dish along with the cod.