Our latest delivery from Siren SeaSA was a fantastic black cod. I was really tempted to make the black cod & chorizo stew that Anna posted, but Larry’s been asking for parsnips. And this recipe for a caramelized, butterscotch-y sauce and whipped parsnips looked too good to pass up.

This was a perfect choice – the cod turned out perfectly, buttery and so fresh and delicious. We loved the parsnips. They’re whipped with potatoes, cream and butter to provide a nice richness and structure. The bok choy is simply prepared but makes a nice, crunchy side.

I also made my first attempt at a vegan ranch dressing. It’s good – I used fresh dill, but I think it could be improved by using a mixture of fresh herbs. Find the recipe for Sanctuary Dressing here.

Mahogany Black Cod with Whipped Parsnips, Baby Bok Choy & Mustard Sauce
Recipe Source: Michael’s Genuine Food, Michael Scwartz & JoAnn Cianciulli
Makes 4 servings

Ingredients:
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon soy sauce
Four 7-ounce skinless black cod fillets, 1 inch thick
3 parsnips (3/4 pound), peeled and cut into 1-inch pieces
3 medium Yukon Gold potatoes (1 1/2 pounds), peeled and cut into 2-inch pieces
1 tablespoon kosher salt
Nonstick spray
1/4 cup heavy cream
5 tablespoons unsalted butter, cut into cubes, at room temperature
4 heads baby bok choy, halved lengthwise

Instructions:
In a small bowl, blend the honey, mustard, and soy with a small whisk or dinner fork. Put the cod fillets in a resealable plastic bag and pour in half of the honey mustard. Reserve the remaining sauce for serving. Marinate the cod in the fridge for 6 hours or preferably overnight.

Put the parsnips and potatoes in a large pot and cover with cold water by 1 inch. Add the salt and bring to a boil over high heat. Once the water boils, reduce the heat to medium-low and simmer until the vegetables are very tender but not falling apart, about 30 minutes.

Meanwhile, preheat the oven to 450•F. Line a baking sheet with aluminum foil and coat with nonstick spray.

Drain the vegetables in a colander and transfer to a food processor. Puree, adding the cream and 4 tablespoons butter through the feed tube. Transfer to a medium pot, cover, and keep warm while you cook the fish.

Remove the fish from the marinade, scraping off the excess; discard the marinade. Lay the fillets in a single layer on the baking sheet. Bake until the fish flakes easily and is cooked through, 10 minutes.

While the fish is roasting, cook the bok choy. Arrange the bok choy cut side down in a single layer in a large skillet. Add 1/4 cup water to coat the bottom of the pan and the remaining tablespoon of butter. Set over medium- high heat and cook, turning the bok choy with tongs, until the water and butter become a glaze and the bok choy has softened slightly, 5 minutes.

To serve, spoon the parsnip puree onto 4 plates, lay the fish on top, and arrange the bok choy next to it. Drizzle with the reserved honey mustard.

• Mahogany Black Cod with Whipped Parsnips, Baby Bok Choy & Mustard Sauce (Michael’s Genuine Food, p. 136)