Preview

Roasted cod, crunchy fennel, small pink peppercorn fingerling potatoes and a creamy dill sauce

Fish, Seafood & Shellfish, Vegetables and Fruits

Oven baked cod fillets covered with nice layer of garlic tomatoes, topped with a white butter-dill sauce. Classic, comfort and delicious!

Note

In this recipe you can replace the cod by any kind of white fish. The white butter sauce goes perfectly with any poached fish.

Ingredients

Recipe for 4

Cod fillets

2 Unit(s)

Cod filet

2 Pinch(es)

Sea salt flakes

4 Turn(s)

Fresh ground black pepper

35 Ml

Olive oil

45 Gr

Butter

Garlic tomatoes

1 Unit(s)

Fennel

8 Sprig(s)

Chives

2 Unit(s)

Chopped garlic

2 Pinch(es)

Sea salt flakes

2 Tsp

Pink peppercorns

8 Sprig(s)

Chives

15 Unit(s)

Fingerling potatoes

White butter sauce/beurre blanc

100 Gr

French shallot

150 Ml

White wine

150 Ml

White vinegar

250 Gr

Slightly salted butter

2 Sprig(s)

Dill

Preparation time: 20 min

Preheat your Oven at 425 °F

Set up

Cut the cod fillets into 6 or 8 pieces. Chop the French shallots. Peel and chop the garlic. Cut the butter in small cubes. Quarters the tomatoes, then empty them, keep the flesh in a bowl.
Garlic tomatoes

Dice the tomatoes, then cook them in a hot pan with knob of butter and olive oil, make sure you don't over cook them, add the chopped garlic, salt and pepper to taste.
Cod fillets

Season the cod then sear them in a hot pan with oil and butter. Place them on a baking sheet, then bake them in the oven for about 4 minutes.
White butter sauce

In a saucepan combine, the shallots, the white wine and the vinegar then bring to a boil. When the reduction reaches the consistency of a wet mash, remove from the heat. Let it cool down then start incorporating the cubes of butter, one by one, while whisking. Put it back on the heat to keep the temperature high enough to be melting the butter very slowly. Once you have obtained a creamy texture, adjust the seasoning. You can pass the sauce through a sieve if you do not wish to keep the garnishes.