Crispy Skin Cod with Herbed Butter Sauce

Cook Time 20 minutes

Servings 4


1 tsp extra virgin olive oil

4 x (150-180g) pieces of thick cod, skin on (or other white fish)

2 French shallots, finely chopped

150ml white wine

40g cold butter, cut into cubes

A small handful each of parsley, chives and tarragon

½ tbsp yuzu juice

Salt & pepper

2 tbsp salmon roe (optional)

Boiled baby new waxy potatoes, to serve


Preheat the oven to 180°C.

Heat oil over high heat in an oven-safe pan. Brush oil over each fish fillet and season with salt and pepper. Sear the fish skin side down for 2-3 minutes. Take off heat, turn fish over and pour in the wine, being careful not to touch the skin. Add the shallots to the pan and cook in the oven for a further 3-4 minutes.

Remove the pan and place the fish on a plate. Return the pan to medium heat and little by little whisk in the butter until the sauce is velvety. Add the herbs and yuzu juice at the last minute and stir through. Check the seasoning then add the salmon roe (if using).

Serve fish with potatoes and a few spoonfuls of sauce to the sides.


Crème Brûlée Tart


Kalette Chopped Salad