- 6 Icelandic cod fillets (about 175g/6oz each), skin on
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 25g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 300g cherry tomato, a mix of red and yellow if you can get them
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
For the sauce
- 2 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 150ml dry white wine
- half a 200g tub crème fraîche
- bunch of watercress, tough stalks removed, roughly chopped
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- juice of half a lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100ml whipping cream
- parsley or chervil sprigs, to garnish
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Smear the skin of the cod with the butter and season with sea salt. Heat 1 tbsp of the oil in a frying pan. When very hot add the cod, skin side down, and fry, without moving the fish, until the skin is crisp and golden. Invert on to a shallow ovenproof dish, ready to finish it off in the oven.
Put the cherry tomatoes in a separate shallow ovenproof dish and drizzle with another 1 tbsp oil.
To make the sauce, cook the shallots and wine in a small pan for about 2-3 minutes until the wine has almost gone. Tip into a food processor with the crème fraîche and watercress, season with salt and pepper and blitz. Add a squeeze of lemon juice to taste, return to the pan and set aside. Lightly whip the cream until it just holds its shape. (At this stage the cod, sauce and cream can be kept in the fridge, lightly covered with cling film, for up to 4 hours.)
About 20 minutes before you are ready to cook, preheat the oven to fan 170C/conventional 190C/gas 5. Roast the cod and tomatoes for 12-15 minutes until just cooked. Meanwhile, gently reheat the sauce, remove from the heat and fold in the cream. Taste and add more seasoning and lemon juice if necessary. Set the cod on warm dinner plates with the cherry tomatoes and spoonfuls of watercress sauce. Garnish with sprigs of parsley or chervil and serve with buttered new potatoes.