Roasted Cod Recipe

Dry and season cod

Pat the cod fillets completely dry with paper towels. Check for any remaining bones and remove. Season both sides with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper (from the seasoning portion) and set on a plate skin-side down.

Clean razor clams and sea beans

If not already cleaned, rinse razor clams under cold water and remove any grit; trim excess muscle but leave whole. Rinse sea beans briefly in cold water and drain. Trim any tough ends.

Make marinade

In a small bowl whisk together 3 tablespoons olive oil, lemon juice, minced garlic, fresh thyme, and lemon zest. Reserve 1 tablespoon of this mixture for the razor clams and sea beans; use the rest to brush the cod.

Marinate razor clams

Place razor clams in a bowl, toss with the reserved 1 tablespoon of marinade and a pinch of salt. Let sit at room temperature while heating the pan (5–10 minutes).

Roast cod

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, place cod fillets skin-side down and sear without moving for 2–3 minutes until skin is crisp and golden. Spoon a little extra marinade over the flesh side. Transfer skillet to the preheated oven and roast for 6–10 minutes depending on thickness (fish is done when it flakes easily and internal temperature reaches 60–63°C / 140–145°F). Remove cod to a warm plate and tent with foil to rest.

Sear razor clams and sea beans

While the cod roasts, heat a separate large frying pan over high heat with 1 tablespoon olive oil. Add the marinated razor clams in a single layer and sear 30–60 seconds per side—just until they curl and are opaque (do not overcook). Remove clams to a plate. In the same pan, quickly toss the sea beans for 30–45 seconds until bright green and warmed through; season with a small pinch of salt (remember sea beans are briny). Remove sea beans and keep warm with clams.

Make pan sauce

In the pan used for the razor clams and sea beans, lower heat to medium and add the minced shallot. Add 1 tablespoon butter and sauté 1–2 minutes until softened (do not brown). Pour in the white wine (or fish stock) to deglaze, scraping up browned bits, and simmer until reduced by about half (2–3 minutes). Stir in capers and remaining 1 tablespoon butter to finish the sauce; remove from heat and stir in chopped parsley.

Combine and rest

Return the razor clams and sea beans to the pan with the sauce for 30 seconds just to coat and warm through. Taste and adjust seasoning with a small pinch of salt or a squeeze of lemon if needed.

Place a bed of sea beans and a few razor clams on each plate. Lay a roasted cod fillet on top (skin-side up for presentation). Spoon the pan sauce and remaining clams around the fish. Dot with the remaining tablespoon of olive oil if desired, garnish with lemon wedges and microgreens or watercress, and serve immediately.