Butter-Basted Cod with Carrot Mash

Delicious, quick, and easy? The perfect recipe to make after a long day at the office. Plus, it's gluten-free.
butter basted cod with carrot mash

Recipe by Alexa Weibel

Start to FinishServings

30 minutes



  • 1 1/2 lb. sliced peeled carrots

  • 2 cups chicken stock 

  • 1 cup heavy cream

  • 2 tsp. fresh thyme leaves

  • 1 bulb fennel, sliced paper-thin, fronds reserved and torn

  • 1 tbsp. olive oil

  • 2 tsp. white balsamic vinegar

  • 4 cod fillets (5 oz. each)

  • 6 tbsp. butter 


In saucepan, boil first 4 ingredients until carrots are tender, 20 minutes. Mash; season. In bowl, toss sliced fennel, oil, and vinegar; season. In nonstick skillet, melt butter over medium-high. Season fish; add to skillet. Cook, basting with butter until fish is opaque, 3 minutes per side. Transfer to plate. In same skillet, cook sliced fennel until tender, about 2 minutes. Top carrot mash with fish, sliced fennel, and fennel fronds.