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Rosemary Cod With Vanilla-Scented Mashed Rutabaga

Nutrition per serving    (USDA % daily values)
CAL
988
FAT
126%
CHOL
132%
SOD
51%

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Ingredients for 4 servings

Four 1/2-pound cod fillets, skin on

2 pounds rutabaga, peeled and cut into 1-inch dice

1 vanilla bean

1 stick unsalted butter, cut into pieces

Fine sea salt

4 very small sprigs fresh rosemary

Freshly ground black pepper

1 tablespoon olive oil

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