Garlic and Herb Pan Fried Cod with Root Veg Mash

Method

1. Stir in chopped parsley during preparation.
2. Boil plantains until tender, then mash with a fork.
3. In a pan, sauté garlic in olive oil, add chicken broth, and cook fish until flaky.
4. Mix mashed plantains with broth and season with salt and pepper.
5. Serve fish on top of mofongo.
6. Roast vine tomatoes at 200°C (400°F) for 15 minutes.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.