Mashed root vegetables
Red Wine Jus
1. Preheat the oven to 150 °C. Sprinkle salt over the cod and leave for 10 minutes, then rinse the fish in cold water and gently dry with a paper towel. Divide the cod into 8 portions then add olive oil, spices, ginger and orange peel to an ovenproof dish and place the cod over with skin side up. Bake in the oven for 15 minutes or until cooked through. Gently remove the skin right before serving.
2. For the mashed root vegetables, peel and dice carrot and swede, then cook until tender in water with rosemary and slices of lemon. Strain and throw away the rosemary and lemon. Mash coarsely together with butter and cream and season to taste.
3. For the red wine jus, finely chop shallot, chives and thyme, and sauté in a little butter until softened. Add red wine and fish stock, and reduce to half. Strain, whisk in butter and season to taste.
Serve the cod with mashed root vegetables and red wine sauce.