/1920x1080-px/gnx5vkdw_1200x628.tmb-thumb300.jpg?sfvrsn=d9a5b765_1)
Prep time
0 mins
Cooking Time
30 mins
Serves
2
Ingredients
1 whole MSC-certified pike perch (or ANY SIMILAR skin- on WHITEFISH, such as cod), approx. 1.5-2kg
100g seared butter
100ml of dry white wine
½ lemon
2 banana shallots
Salt
2 spring onions
1 fennel
4 slices of sourdough bread
600g potatoes
For this recipe, we've replaced pike perch with MSC certified skin-on cod. All photos for this recipe use cod.
100g seared butter
100ml of dry white wine
½ lemon
2 banana shallots
Salt
2 spring onions
1 fennel
4 slices of sourdough bread
600g potatoes
For this recipe, we've replaced pike perch with MSC certified skin-on cod. All photos for this recipe use cod.
Method
- Preheat the oven to 210 degrees (gas mark 8). Place the fish in foil in an ovenproof dish. Fold up the edges of the foil, cut the butter into small cubes, cut the shallots into 4-5 pieces, and add.
- Split the fennel and lemon into 4 segments. Peel the potatoes and cut them into 2-3 pieces and add them to the fish. Add salt and pour the wine over the fish.
- Bake in the oven for 20-25 minutes. The fish should have an inner temperature of 50-55 degrees (if you use another type of fish, the cooking time needs to be altered accordingly).
- Finely chop the spring onions and sprinkle over the fish after cooking.
- Pan-fry or toast the bread.
- Serve straight from the ovenproof dish and dip the bread in the sauce.
