Mustard-Crusted Cod

Pat the cod fillets completely dry with kitchen paper. Season all over with the fine sea salt and black pepper. In a small bowl, mix together the Dijon mustard and wholegrain mustard. Mince the shallot and garlic, and set aside separately. Cube the cold butter and keep refrigerated until needed.

Spread the mustard mixture evenly over the flesh side of each cod fillet, coating generously. Set aside at room temperature for 10 minutes to allow the mustard to adhere.

Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place the fillets mustard-side down and sear without moving for 3 minutes until a golden crust forms — you should hear a steady sizzle and see the edges of the crust set and darken.

Carefully flip each fillet onto the skin side and cook for a further 2 minutes until the skin crisps. Check the thickest part of the fillet with a meat thermometer — the target internal temperature is 63°C. Transfer the fillets to a warm plate and tent loosely with foil.

Reduce the heat to medium. Add the shallot to the same pan and cook, stirring frequently, for 2 minutes until softened and translucent.

Add the garlic and thyme leaves and cook, stirring, for 1 minute until fragrant but not coloured.

Pour in the white wine and scrape up any browned bits from the base of the pan. Cook for 3 minutes until the wine has reduced by half.

Stir in the double cream and cook for 3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Remove the pan from the heat and whisk in the cold butter cubes one at a time until the sauce is glossy and emulsified. Taste and adjust seasoning.

Return the cod fillets to the pan, spoon the sauce over them, and scatter with chopped parsley. Serve immediately with lemon wedges alongside.