45min 4 ppl
Herb-Roasted Cod Loin
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 8 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 38g
Carbs 3g
Fats 28g
About this dish
Thick cod fillets seared skin-side down until shatteringly crisp, then finished in the oven with a herb-and-lemon butter basted over the top and a bright fresh herb paste spooned on at the end — a brasserie-kitchen technique that keeps the flesh pearlescent and moist while the skin builds deep colour.
Allergy Info
Dairy, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic cloves, lightly crushed and peeled3 whole
- Fresh thyme sprigs4 sprigs
- Fresh rosemary sprigs2 sprigs
- Lemon, zested and halved1 whole
- Flat-leaf parsleyleaves finely chopped20 g
- Fresh chivesfinely sliced10 g
- Fresh tarragonleaves picked, roughly chopped10 g
Fish & Seafood
- Thick cod back fillets (dos de cabillaud), skin on, pin-boned4 fillets (180g each)
Dairy & Eggs
- Unsalted butter, cut into cubes80 g
Tins & Jars
- Small capers, drainedroughly chopped1 tbsp
Spices & Seasonings
- Flaky sea salt2 tsp
- Freshly ground white pepper1 tsp
Oils & Condiments
- Neutral oil (grapeseed or sunflower)2 tbsp
- Dijon mustard1 tsp
- Extra-virgin olive oil2 tbsp
Utensils
- Ovenproof stainless steel or cast-iron skillet
- Meat thermometer
- Fish spatula
Method
1
Pat the cod fillets completely dry with kitchen paper. Score the skin three times at 1 cm intervals with a sharp knife to prevent curling. Season all surfaces with flaky sea salt and white pepper.
Approx. 5 minutes
2
Combine the chopped parsley, chives, tarragon, capers, Dijon mustard, lemon zest, and extra-virgin olive oil in a small bowl. Stir to form a loose herb paste and set aside.
Approx. 5 minutes
3
Preheat your oven to 200°C (180°C fan / 400°F). Place an ovenproof stainless steel or cast-iron skillet over high heat until it just begins to smoke.
Approx. 5 minutes
4
Add the neutral oil to the hot pan, then lay the fillets skin-side down. Press each fillet firmly with a fish spatula for 15 seconds to ensure full skin contact. Cook over high heat for 4 minutes without moving, until the skin is deep golden and releases cleanly from the pan.
Approx. 4 minutes
5
Add the butter, garlic, thyme, and rosemary to the pan. Once the butter foams, tilt the pan and baste the flesh side of each fillet continuously for 1 minute using a large spoon.
Approx. 1 minutes
6
Transfer the pan to the preheated oven and roast for 6–8 minutes, basting once halfway through, until a meat thermometer inserted into the thickest part reads 63°C.
Approx. 7 minutes
7
Remove the pan from the oven and squeeze half the lemon over the fillets. Rest the fish in the pan for 2 minutes; expect the flesh to carry over to around 65–66°C during this time.
Approx. 2 minutes
8
Spoon the herb paste generously over each fillet. Serve immediately with the remaining lemon half cut into wedges alongside.
Approx. 0 minutes
