“To be able to make the right choices when cooking, I need to know the products origin, that the fish is caught in a sustainable way.”
(Sweden)
Prep time
10 mins
Cooking Time
40 mins
Serves
2
Ingredients
- 1.5-2kg of MSC certified white fish (For this recipe, we've used MSC certified skin-on cod).
You'll also need...
- 100g butter
- 100ml of dry white wine
- ½ lemon
- 2 echalion (banana) shallots
- Salt
- 2 spring onions
- 1 fennel
- 4 slices of sourdough bread
- 600g potatoes
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.
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