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Oven-roasted cod fillet with olive oil, crisp fennel salad, chopped tomatoes, and beurre blanc sauce |

Fish, Seafood & Shellfish

Oven baked cod fillets covered with nice layer of stir fry garlic tomatoes, topped with a white butter sauce.

Note

In this recipe you can replace the cod by any kind of white fish. The white butter sauce goes perfectly the poached fish too.

Ingredients

Recipe for 4 servings

Cod fillets

500 Gr

Cod fillet

2 Pinch(es)

Sea salt flakes

4 Turn(s)

Fresh ground black pepper

30 Ml

Olive oil

Stir fry garlic tomatoes

4 Unit(s)

Tomato

1 Unit(s)

Chopped garlic

2 Pinch(es)

Sea salt flakes

4 Turn(s)

Fresh ground black pepper

White butter sauce

100 Gr

French shallot

75 Ml

White wine

75 Ml

White vinegar

125 Gr

Slightly salted butter

5 Turn(s)

White pepper

Fennel Salad

1 Unit(s)

Fennel

1 Unit(s)

Lime

1 Tsp

Curry powder

30 Ml

Olive oil

1 Unit(s)

Green onion

Butter
Salt and pepper
Vegetable oil
Olive oil

Preparation time: 45 min

Preheat your four at 425 °F

Set up

Cut the cod fillet into 4 pieces, depending on their size. Finely chop the shallots. Peel and finely mince the garlic. Cut the butter into small cubes for the beurre blanc sauce. Cut the tomatoes into quarters, then scoop out the seeds and set the flesh aside in a bowl.

Slice the green onions on the diagonal; zest and juice the lime.

Using a mandoline, slice the fennel into thin slices, then place them directly into ice water to preserve their transparency and crunch.
Stir-fry garlic tomatoes

Dice the tomatoes, then stir-fry them in a hot pan with knob of butter and olive oil, make sure you don't over cook them, add the chopped garlic, salt and pepper.
Cod fillets

Season the cod cubes and drizzle with olive oil. Place them on a baking sheet and bake for about 10–12 minutes.
White butter sauce

In a saucepan combine, the shallots, the white wine and the vinegar than bring to boil. When the reduction reaches the consistency of a wet mash, remove from heat. Let it cool down then start incorporating your cubes of butter while whisking. put it back on the fire or on double boiler Back regularly to keep the temperature hi enough to melt the butter slowly. Once you have obtained a creamy texture, adjust seasoning. You can pass the sauce through a sieve if you do not wish to keep the shallots
Fennel Salad

Drain the fennel and season it with the curry powder, lime juice and zest, olive oil, and salt.
On the plate

Place the cod fillets on your plates with the crushed tomatoes underneath and top with the beurre blanc.

Arrange the fennel salad on your plates and finish with the green onions.