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      RECIPE TITLE "Cod with Early Fall Vegetables" recipe from David Pasternack, Author of The Young Man and the Sea

    yields4/5 people time---difficultyeasy

    Where I come from, cod is God. In the last couple of years, the cod stopped coming to my 'hood: they stopped making the right turn at Montauk. Maybe they're afraid of me because I catch so many. But it doesn't really matter--there are enough cod in the sea. It's one of my favorite fish, readily available everywhere and so easy to prepare, I don't know why more people don't fix it at home. In the fall, cod is at its firm-fleshed best, and when you combine the fish with some early fall vegetables, the results are quite spectacular. This is an easy, versatile dish that's nevertheless worthy of being served to our family or company.
    --David Pasternack


    2 small turnips, peeled
    1 medium carrot, peeled
    1 medium parsnip, peeled
    1 small zucchini
    1/4 cup extra-virgin olive oil
    Sea salt
    Freshly ground black pepper
    Four 6-ounce cod fillets, about 1-3/4 inches thick, skin on
    1 cup Wondra
    3 tablespoons canola oil


    Preheat the oven to 350°F.

    Cut all the vegetables into 3/4-inch chunks. Place them on a baking sheet, pour the olive oil over, and season with 1 teaspoon each salt and pepper. Toss the vegetables to combine, then spread them into a single layer. Roast in the oven until the vegetables are very tender when pierced with the tip of a knife, about 45 minutes. Transfer to a serving platter and keep warm.

    Raise the oven temperature to 400°F.

    Dry the cod fillets with paper towels. Season the flour with salt and pepper, then lightly dredge the skin side of the cod fillets in it. Heat the canola oil in a large, preferably nonstick, ovenproof sauté pan until the oil is almost smoking. Add the fillets, skin side down, and sear for 4 minutes, until evenly browned. Turn and cook for 3 to 4 minutes more, then transfer to the hot oven. Continue cooking until the fish begins to flake when you press your finger into it, 4 to 5 minutes.

    Serve the cod over the roasted vegetables family-style. Be sure to put a bottle of high-quality extra-virgin olive oil and a dish of sea salt on the table so diners can season their plates.

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