Baked cod with white wine sauce

Ingredients

• 600 g cod fillet
• 3 tbsp olive oil
• 6 tsp lofoten seaweed fish & seafood spice blend
• 1 tbsp neutral oil
• 80 g shallots
• 150 ml heavy cream
• 100 ml dry white wine
• 25 g unsalted butter
• ½ tsp salt
• 4 tbsp pink pickled onions

Method

1. Preheat the oven to 180°C. Coat the cod fillets with olive oil, then divide into roughly equal portions.
2. Arrange the fillets on a baking paper-lined tray. Season the fillets with Fish & Seafood spice blend. Set aside for 10 – 15 minutes to allow the flavours to infuse.
3. Meanwhile, make the white wine sauce. Heat the neutral oil in a large frying pan, then add the diced shallots and sweat over a low heat until soft.
4. Add 0.5 teaspoon of Fish & Seafood spice blend per portion and cook for a further few minutes, until fragrant. Add the white wine and simmer over a medium heat until the volume has reduced by half. Add the cream and simmer for a further five minutes.
5. Remove from the heat, add the cubes of cold butter, and whisk until incorporated. Add salt to taste.
6. Bake the cod fillets for 10 – 12 minutes until just cooked. Arrange over four plates, spoon over a generous helping of the sauce, and top with pink pickled onions. Serve.