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Home : Recipes : Cod with Red Wine Sauce

Cod with Red Wine Sauce

If you fry the cod first in a skillet, then finish it in the oven, you'll get a fish that is moist on the inside with a nice crust on the outside. All our recipes are sourced fromgodfisk.no

Photo: Kim Holthe

  • Time required: 60 min
  • Difficulty: Medium

Ingredients

Potato and celeriac purée

Red Wine Sauce

Vegetables

Method

  • Preheat the oven to 170°C.
  • Sprinkle the cod with salt and let it rest for about 15 minutes.
  • Rinse off the salt, pat dry the cod with paper towels, and cut into evenly-sized serving portions.
  • Brown the pieces skin-side down in butter and oil for about 2 minutes.
  • Place the pieces skin-side up on baking paper on a baking sheet.
  • Finish cooking the cod in the oven for about 5 minutes just before serving.

Potato and celeriac purée

  • Peel the potatoes and celeriac, cut into cubes, and boil until tender in unsalted water.
  • Drain the water and let the potatoes and celeriac steam well.
  • Mash the potatoes and celeriac, then stir in milk and heavy cream to achieve a rich, but not too firm, mash.
  • Stir in butter, and season with salt and pepper.

Red Wine Sauce

  • Finely chop the shallot and simmer with red wine, uncovered, until the wine has almost completely reduced.
  • Whisk in small cubes of butter. The sauce must not boil while adding the butter, or it may split.
  • Season with salt and pepper, and strain the sauce if you prefer to remove the onion pieces.

Vegetables

  • Cut the vegetables into cubes and cook carrots, parsnips, and zucchini until tender in lightly salted water.
  • Drain the water and mix the cooked vegetables with cherry tomato pieces.

Serving

  • Serve the cod on a bed of potato and celeriac purée, accompanied by red wine sauce and vegetables.

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