An elegant fish dish: tender cod in a creamy lemon butter sauce, with baby potatoes roasted crisp in the oven with garlic and herbs. The sauce is made from fish stock, cream and butter, finished with lemon zest and capers. It looks festive and is ready in a little under an hour.
Cod in lemon butter sauce with pan-roasted baby potatoes
Cod in lemon butter sauce with pan-roasted baby potatoes
Method
01
Roast the potatoes
Preheat the oven to 200 °C. Toss the potatoes with the olive oil, garlic, thyme, salt and pepper and roast on a baking tray for 30 minutes, turning halfway.
02
Sear the cod
Pat the cod dry and season with salt and pepper. Heat the olive oil in an ovenproof pan and fry the fish for 2 to 3 minutes per side over medium heat.
03
Finish the fish
Place the lemon slices on the fish and put the pan in the oven for 4 to 5 minutes until the fish is just cooked.
04
Cook the sauce
Reduce the fish stock in a saucepan to about half. Add the cream and simmer gently for 3 minutes.
05
Whisk in the butter
Take the pan off the heat and whisk in the cold butter piece by piece. Add the lemon zest, a splash of lemon juice and the capers.
06
Serve
Divide the potatoes and vegetables between plates, add the cod and spoon the sauce around. Garnish with chervil and a pinch of Espelette pepper.
Tips & notes
Use thick pieces of cod loin for the best result and pat them dry before frying. Serve with steamed vegetables, such as green beans or broccoli. A pinch of Espelette pepper adds some heat.
Chef's tip
Take the cod out of the pan after 2 to 3 minutes per side and finish it in the oven: this keeps it juicy and the flakes fall apart neatly. Whisk in the cold butter off the heat for a glossy, emulsified sauce.
Variations
- With salmon: replace the cod with salmon fillet, the cooking time stays almost the same.
- With dill: use fresh dill instead of chervil for a fresher flavour.
- Without cream: make the sauce with extra butter and a splash of white wine for a lighter version.
Contains:
Fish
Milk
