Ingredients

• 175g/6oz swede
• peeled
• cut into 1cm/½in dice
• 175g/6oz parsnip
• peeled
• cut into 1cm/½in dice
• 175g/6oz carrot
• peeled
• cut into 1cm/½in dice
• 175g/6oz beetroot
• peeled
• cut into 1cm/½in dice
• 175g/6oz butternut squash
• peeled
• seeds removed
• cut into 1cm/½in dice
• 1 onion
• peeled
• sliced
• 2 garlic cloves
• peeled
• finely chopped or grated
• 5-6 tbsp olive oil
• salt and freshly ground black pepper
• 2 shallots
• peeled
• finely sliced
• 1 tbsp white wine vinegar
• 1 lemon
• zest grated
• plus 4-5 tbsp lemon juice
• to taste
• 4 tbsp white wine
• 1 tbsp cold water
• 225g/8oz salted butter
• cut into cubes
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 1 tbsp butter
• 6 x 110g/4oz cod fillets
• preferably line-caught
• skin on
• (fillets cut from the middle of the fish if possible)
• salt and freshly ground black pepper

Directions

• For the winter vegetable ratatouille
• preheat the oven to 200C/400F/Gas 6.
• Mix all of the vegetable cubes
• the onion and the garlic in a deep-sided roasting tin until well combined.
• Drizzle over some of the olive oil and season
• to taste
• with salt and freshly ground black pepper.
• Place the roasting tin over a medium heat and stir the vegetables well to coat all of the vegetables in the oil.
• When the vegetables start to sizzle
• transfer the roasting tin to the oven and cook for 35-40 minutes
• stirring the vegetables occasionally and adding more of the remaining oil
• as necessary
• until the vegetables are tender.
• Meanwhile
• for lemon beurre blanc
• bring the shallots
• white wine vinegar
• lemon juice
• lemon zest and white wine to the boil in a non-reactive saucepan. Continue to boil until the volume of liquid has reduced to two tablespoons.
• Add the cold water and return the mixture to the boil. Boil again until only one tablespoon of liquid remains in the pan.
• Reduce the heat to low
• then whisk in the butter
• a cube at a time
• waiting until each cube has melted before adding the next. Continue to whisk until the sauce is pale and thick
• then remove the pan from the heat and season
• to taste
• with salt and freshly ground black pepper. Add more lemon juice
• as necessary
• to taste.
• Strain the sauce through a sieve into a clean saucepan and set aside until needed (do not refrigerate or the sauce will separate). Gently reheat the sauce just before serving
• stirring well.
• Meanwhile
• for the roast cod
• reduce the oven temperature to 180C/350F/Gas 4.
• Heat the oil and butter in a frying pan over a medium heat. When the butter has stopped foaming
• place the cod fillets into the pan
• skin-sides down
• and fry until the skin is crisp and golden-brown. Season
• to taste
• with salt and freshly ground black pepper. Carefully turn the fillets over and continue to fry until golden-brown on both sides.
• Transfer the cod fillets to a roasting tray and cook in the oven for 4-5 minutes
• or until just cooked through. (NB: The cod is cooked through when the flesh is opaque.)
• To serve
• divide the winter ratatouille equally among six serving plates. Place one roasted cod fillet on top of each serving. Spoon over the lemon beurre blanc.