Baked cod & prawns with browned sage butter & garlic mash

Baked cod & prawns with browned sage butter & garlic mash

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

This recipe may, on the face of it, not seem particularly noteworthy, but it is one of my favourites. Cod and prawns are a common duo in Swedish dishes (often served with horseradish and chopped boiled eggs to garnish) so this is a bit of a twist on a traditional offering. Sage and fish might not be an obvious pairing, but here it really works, especially with a helping hand lent by the lemon and garlic to add a sharp freshness. If you’d like to go lighter, use sweet potatoes and a few scant tablespoons of olive oil instead of the brown butter.

Ingredients

Quantity Ingredient
1kg floury potatoes, peeled and halved if very large
4 garlic cloves, peeled
4 x 175g thick cod fillets
1 lemon, zested and juiced
1 small bunch dill, roughly chopped
3 tablespoons olive oil
200ml milk
freshly ground white pepper
60g butter
1 small bunch sage, leaves picked and finely chopped
200g cooked atlantic prawns, fresh or frozen and thawed

Method

  1. Preheat the oven to 180°C. Place the potatoes and garlic in a large pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 30 minutes until soft and cooked through.
  2. Just before the potatoes are done, place each cod fillet on a square of foil and season with salt and pepper. Squeeze over a little lemon juice and sprinkle over the zest and a little dill. Wrap up the foil packages and transfer to a baking sheet. Bake for 20 minutes, until the fish is just cooked through and flaky.
  3. Drain the potatoes and garlic and return to the pan to steam-dry. Mash roughly, taking care to evenly distribute the garlic, then stir in the olive oil and milk. Season with salt and white pepper.
  4. Melt the butter in a large pan and cook over a low heat until the milk solids begin to brown and smell nutty. Add the sage leaves and cook for a few seconds until crisping up, then tip in the prawns. Cook for a minute or two until heated through. Add a squeeze of lemon juice and some salt, pepper and the remaining dill. Serve the cod with the mash and top with the prawns and sage butter.
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