leaflet screenshotThe subtle flavour of the roasted cod is well balanced with a bed of earthy root vegetable ratatouille, served with a rich lemon beurre blanc for the perfect finish.  You can also download and print the recipe here

Serves 4


  • Cod Fillets x 4
  • 1 tbsp of vegetable oil
  • 1 tbsp of butter
  • salt & black pepper
  • Ingredients for vegetable ratatouille:
  • 175g of swede
  • 175g of parsnip
  • 175g of carrots
  • 175g of beetroot
  • 175g of butternut squash
  • 1 onion
  • 2 garlic cloves
  • 6 tbsp of olive oil
  • Ingredients for lemon beurre blanc:
  • 2 shallots
  • 1 tbsp of white wine vinegar
  • 1 lemon
  • 4 tbsp of white wine
  • 1 tbsp of ice cold water
  • 225g of salted butter


For the Vegetable Ratatouille:
Preheat the oven to 200°C/Gas mark 6. Prepare the vegetables by peeling and dicing them into 1cm cubes.
Mix all of the vegetable cubes, the onion and the garlic in a deep-sided roasting tin until well combined. Drizzle over some of the olive oil and season, to taste, with salt and freshly ground black pepper. Place the roasting tin over a medium heat and stir the vegetables well to coat all of the vegetables in the oil. When the vegetables start
to sizzle, transfer the roasting tin to the oven and cook
for 35-40 minutes, stirring the vegetables occasionally and adding more of the remaining oil, as necessary, until the vegetables are tender.

For the Lemon Beurre Blanc:
Bring the shallots, white wine vinegar, lemon juice, lemon zest and white wine to the boil in a non-reactive saucepan. Continue to boil until the volume of liquid has reduced to two tablespoons. Add the cold water and return the mixture to the boil. Boil again until only one tablespoon of liquid remains in the pan. Reduce the heat to low, then whisk in the butter, a cube at a time, waiting until each cube has melted before adding the next.
Continue to whisk until the sauce is pale and thick, then remove the pan from the heat and season, to taste, with salt and freshly ground black pepper. Add more lemon
juice, as necessary, to taste. Strain the sauce through a sieve into a clean saucepan and set aside until needed (do not refrigerate or the sauce will separate).

For the Roast Cod:
Heat the oil and butter in a frying pan over a medium heat. When the butter has stopped foaming, place the cod fillets into the pan, skin-sides down, and fry until the skin is crisp and golden-brown. Season, to taste, with salt and freshly ground black pepper. Carefully
turn the fillets over and continue to fry until golden brown on both sides. Transfer the cod fillets to a roasting tray and cook in the oven for 4-5 minutes, or until just cooked through. The cod is cooked through when the flesh is opaque. While the fish is cooking, gently reheat the beurre blanc sauce, stirring well. To plate, spoon the lemon beurre blanc over 4 serving plates, divide the ratatouille equally among them and place one roasted cod fillet on top of each serving.



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