Parsnip and lemon mash and sesame cod

Ingredients for 4 servings:

• 350 g parsnip(s)
• 250 g potatoes
• 4 cod fillets
• 1 m.-sized eggs
• 75 ml milk
• 30 g butter
• 100 g sesame seeds
• 1 lemon(s), organic
• 3 tbsp olive oil
• salt and pepper
• nutmeg
• some cress

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the cod, pat dry, and season with salt and pepper. Peel the potatoes, rinse them, and cut into large pieces. Peel the parsnips and cut them into similarly large pieces. Wash the lemon, finely grate the zest, and quarter the lemon. Crack the egg into a deep plate and mash it with a fork. Sprinkle the sesame seeds evenly on a large, deep plate. Cook the parsnips and potatoes in salted water for about 20 minutes until tender. Drain the potatoes and parsnips and mash them roughly with a masher. Thoroughly stir the milk, butter, and lemon zest into the mash. Season the mash with salt, pepper, and nutmeg. Dip the cod in the egg, then coat it in the sesame seeds. Heat the oil in a pan and fry the fish for about 3 minutes on each side. Arrange the cod and mash on plates and sprinkle with cress. Arrange the lemon wedges on top of the cod and serve immediately while hot.