Roast cod with lemon beurre blanc and winter ratatouille
- ⏱ 1 hour 5 minutes
- Hard
- Serves 6
- 👥 2-cook recipe
Cod is roasted and served over winter vegetable ratatouille with lemon beurre blanc.
Adapted from Great British Chefs.
This recipe, inside the app
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Roast cod with lemo...
0/0
COOK 1COOK 2
1Slice the onion
2Mise en place
Prep 225 g salted butter: cut into cubes
3Plate and serve
+ 23 more steps in the app
Roast cod with lemo...
0/0
COOK 2COOK 1
1Slice the onion
Slice the onion
Finely chop the garlic
2Mise en place
Prep 6 cod fillets: skin on
3Plate and serve
+ 23 more steps in the app
Ingredients
- 6 cod fillets (skin on)
- 1 tbsp vegetable oil
- 1 tbsp butter
- salt for the cod, to taste
- freshly ground black pepper for the cod, to taste
- 175 g swede
- 175 g parsnip
- 175 g carrots
- 175 g beetroot
- 175 g butternut squash
- 1 onion (sliced)
- 2 garlic cloves (finely chopped)
- 6 tbsp olive oil
- salt for the ratatouille, to taste
- freshly ground black pepper for the ratatouille, to taste
- 2 shallots (finely sliced)
- 1 tbsp white wine vinegar
- 1 lemon (zest grated and juiced; 5 tbsp lemon juice reserved)
- 4 tbsp white wine
- 1 tbsp ice cold water
- 225 g salted butter (cut into cubes)
- salt for the beurre blanc, to taste
- freshly ground black pepper for the beurre blanc, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Slice the onion COOK 1
- Slice the onion
- Finely chop the garlic
2. Cube the vegetables COOK 2
- Preheat the oven to 200°C/Gas mark 6
- Prepare the vegetables by peeling and dicing them into 1cm cubes
3. Prepare the lemon COOK 1
- Grate the lemon zest and reserve 1 tbsp lemon juice
- Finely slice the shallots
4. Mise en place BOTH
- Prep 6 cod fillets: skin on
- Prep 225 g salted butter: cut into cubes
5. Combine the vegetables COOK 1
- In a deep-sided roasting tin, mix all of the vegetable cubes, the onion and the garlic until well combined
- Drizzle over some of the olive oil and season, to taste, with salt and freshly ground black pepper
🤝 Cook 2 hands over the vegetables.
6. Heat the vegetables COOK 1
- Place the roasting tin over a medium heat and stir the vegetables well to coat all of the vegetables in the oil
7. Roast the vegetables COOK 1
- 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
8. Reduce the oven COOK 2
- Reduce the oven temperature to 180°C/Gas mark 4
🤝 Cook 1 hands over the vegetables.
9. Reduce the beurre blanc COOK 1
- In a non-reactive saucepan, bring the shallots, white wine vinegar, lemon juice, lemon zest and white wine to the boil
- Continue to boil until the volume of liquid has reduced to two tablespoons
- Add the ice cold water and return the mixture to the boil
- Boil again until only one tablespoon of liquid remains in the pan
10. Crisp the cod skin COOK 2
- In a frying pan, heat the oil and butter 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
🤝 Cook 1 hands over the cod fillets.
11. Make the beurre blanc COOK 1
- Reduce the heat to low
- 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
- 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
12. Roast the cod COOK 2
- 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
🤝 Cook 1 hands over the sauce.
13. Plate and serve BOTH
- Spoon the lemon beurre blanc over six serving plates, divide the winter ratatouille equally among them and place one roasted cod fillet on top of each serving
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