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Pan Seared Cod with Roasted Winter Vegetable Puree
This is an easy party piece.  The puree can be made a day or so in advance and the fish cooks very quickly.  It’s also bursting with goodness. 
4 Cod Fillets
Olive oil
Salt and Pepper
Fresh thyme
1 tablespoon of Balsamic Vinegar
2 tablespoons butter

For the puree
1 small butternut squash
2 carrots
2 parsnips
2 sweet potatoes
Approximately 1 tablespoon olive oil
Salt and pepper
Fresh thyme
1 tablespoon butter
2 tablespoons heavy cream
Approx ½ cup vegetable stock

Heat the oven to 425F

Peel and chop the vegetables into small chunks.  Place onto a large baking tray. Pour over the olive oil, sprinkle salt and pepper and thyme leaves and combine with the vegetables.

Roast for approx 50 minutes until they are thoroughly cooked through. 

Remove from the oven and set aside to cool slightly.

Place vegetables in a blender or food processor with the butter, heavy cream and ¼ cup of vegetable stock.  The aim is to achieve a puree so go slowly with the stock adding more if needed.  You don’t want to end up with a soup!

Fish

Pat the fillets dry.

Season with salt and pepper.

Heat the butter and oil in a large saut