Blackened Cod with Creamy Celery Root Puree

Instructions

1. 1

   Cut celery root into chunks, boil in salted water for 8 minutes until tender, then drain and blend with 2 tbsp butter, minced garlic, and heavy cream until smooth.

2. 2

   Pat cod fillets dry, rub both sides generously with blackening spice.

3. 3

   Heat 2 tbsp butter in a skillet over high heat, then sear cod for 3 minutes per side until cooked through and dark crust forms.

4. 4

   Plate celery root puree, top with cod, squeeze lemon juice over fish, and serve.