Roast Norwegian Cod with Braised Lettuce, Peas and Dill

Seafood from Norway

Seafood from Norway

Premium Supplier 17th September 2018

Roast Norwegian Cod with Braised Lettuce, Peas and Dill

Roast Norwegian Cod with Braised Lettuce, Peas and Dill takes deliciously flaky and succulent cod and teams it with braised lettuce, peas and dill.


  • For the lettuce
  • 50ml olive oil
  • 2 banana shallots, halved lengthwise and thinly sliced
  • 50ml dry vermouth
  • 100ml dry white wine
  • 300ml fresh vegetable stock
  • 4 x small Little Gem lettuce, trimmed, halved and washed
  • 100g blanched peas or just defrosted if frozen
  • 100g unsalted butter
  • lemon juice to taste
  • 1 tbs chopped dill
  • For the Norwegian cod
  • 4 x 150g thick, boneless Norwegian cod fillet portions
  • 30ml olive oil
  • 40g unsalted butter
  • flaky sea salt and freshly ground black pepper


Heat 30ml of the olive oil in a sauté pan and sweat off the shallot with a pinch of salt. Cook until soft.
Add the wines and reduce to a syrup, then pour in the stock and start to reduce. Rub the cut surfaces of the lettuce with the remaining oil, season and sear in a hot dry pan.
Add the lettuce to the shallot mix and braise until tender, covering with parchment or a butter paper.
Once the lettuce is cooked, check the volume of liquid - it should be around 100ml.
Whisk in the butter to create an emulsion and add the peas to warm through. Adjust the seasoning and finish with the dill and lemon juice just before serving.
Season the skin side of the Norwegian cod portions and dust lightly with flour. Heat the oil in a heavy non-stick pan and place the cod in skin side down.
Cook for 2-3 minutes until the skin is starting to crisp. Season the flesh with salt and turn the fish over, cook to a golden colour on all sides. Return to the skin side, add the butter and baste. Finish the cooking in a hot oven if necessary. Remove the fish to a clean cloth and allow to rest.
Divide the lettuce and peas between shallow bowls and spoon the sauce around, place the fish fillets on top, flesh side up, removing the skin if desired.

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