Cod Recipe
romanesco, shiitake, hazelnut, coconut beurre blanc
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Start by preheating your oven to 200°C (400°F). Rinse the cod fillets under cold water and pat them dry with paper towels. Trim the romanesco into florets, and slice the shiitake mushrooms. Chop the hazelnuts coarsely.
Cooking the Vegetables
- 2
Sauté the Shiitake and Romanesco
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shiitake mushrooms and sauté for about 3-4 minutes until they start to soften. Add the romanesco florets and continue to cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper to taste.
Cooking the Cod
- 3
Bake the Cod
Place the cod fillets in a baking dish. Drizzle with lemon juice and season with salt and black pepper. Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.
Making Coconut Beurre Blanc
- 4
Prepare the Coconut Sauce
In a saucepan, combine the coconut milk and butter. Heat over low-medium heat until the butter melts. Whisk the mixture until smooth and creamy. Do not let it boil. Adjust seasoning with salt if necessary.
Plating
- 5
Serve the Dish
On a plate, place a serving of the sautéed shiitake and romanesco. Top with a cod fillet and drizzle the coconut beurre blanc over the fish. Garnish with chopped hazelnuts for added texture and flavor.
