Roast cod with sweetcorn, chives and girolle butter sauce

Enjoy this delicious roast cod dish with its flavourful sweetcorn, chives, and girolle butter sauce!

By Matt Tebbutt
From Saturday Kitchen

Ingredients

• Cod fillets (skin on and pin boned): 2 (200g/7oz each)
• Plain flour: 25g (1oz)
• Olive oil: 2 tbsp
• Shallot (finely chopped): 1
• Garlic clove (finely chopped): 1
• Corn on the cob (kernels removed): 1
• Girolles (preferably Scottish): 250g (9oz)
• White wine: 50ml (2 fl oz)
• White wine vinegar: splash
• Chicken stock: 50–100ml (2–3½ fl oz)
• Unsalted butter: 50g (1¾ oz)
• Chives (chopped): 2 tbsp
• Salt: pinch

Method

1. Season the Cod: Season the cod fillets lightly with salt, cover, and allow to firm up for 1 hour.
2. Preheat the Oven: Preheat the oven to 200°C (180°C Fan, Gas 6).
3. Prepare the Cod: Pat the fish dry, then lightly dust it with the plain flour.
4. Sear the Cod: Place a flameproof frying pan over high heat and add the olive oil. Cook the fish flesh-side down for a few minutes until golden brown.
5. Roast the Cod: Transfer the pan to the oven and cook for 6 minutes or until the cod is cooked through. Allow it to rest.
6. Sauté the Vegetables: In a saucepan, heat some oil over medium heat. Add the chopped shallot, garlic, sweetcorn kernels, and girolles. Sauté until fragrant.
7. Make the Sauce: Add the white wine to the pan and reduce by half. Add a splash of white wine vinegar, then the chicken stock.
8. Finish the Sauce: Remove the pan from the heat. Add the unsalted butter and swirl the pan until the butter is melted and combined. Stir in the chopped chives and season with a pinch of salt.
9. Serve: Spoon the girolle butter sauce over the roasted cod fillets.