Cod en Cocotte with Carrots and Thyme

Pat the cod fillets dry with kitchen paper. Season generously on both sides with fine sea salt and white pepper. Set aside at room temperature while you prepare the vegetables.

Peel and slice the carrots, shallots, and garlic as specified. Pick the thyme leaves from 3 sprigs and leave the remaining 3 sprigs whole.

Place a wide, heavy-based cocotte or Dutch oven over medium heat and add the olive oil. Once the oil shimmers, add the shallots with a pinch of salt and sweat for 4–5 minutes until softened and translucent, without colour.

Add the garlic and cook for 1 minute until fragrant, stirring constantly so it does not brown.

Add the carrots, sugar, whole thyme sprigs, and bay leaves. Stir to coat, then pour in the white wine and let it bubble for 2 minutes to cook off the alcohol.

Pour in the stock, bring to a gentle simmer, then cover the cocotte with its lid and cook for 12 minutes until the carrots are just tender but still hold their shape.

Uncover the pot and nestle the cod fillets skin-side down on top of the carrot bed. Scatter the picked thyme leaves over the fish and dot the butter cubes around the fillets.

Replace the lid and cook over a low heat for 8–10 minutes, or until the cod reaches an internal temperature of 63°C when checked with a meat thermometer inserted into the thickest part. The flesh should be just opaque and yield to gentle pressure.

Remove the cocotte from the heat and rest, covered, for 2 minutes. Discard the bay leaves and whole thyme sprigs, spoon the braising juices over the fish, scatter with chopped parsley, and serve directly from the pot with lemon wedges.