A crisp-skinned cod fillet on saffron mashed potatoes, with a glossy white wine sauce and briny tapenade adding sharp contrast. The dish feels refined and Mediterranean, with each mouthful balancing creamy potato, flaky fish, citrus brightness, and savoury depth.
By Rick SteinFrom Saturday Kitchen Recipes
This cod recipe sits in the middle of the Nutri-Score range because it combines lean fish, potatoes, olive oil, and vegetables with a rich mayonnaise-based sauce. The saffron mashed potatoes and tapenade add flavour and some beneficial fats, while the sauce and mayonnaise increase energy and fat content. Overall, it leans balanced but still feels quite indulgent.
Energy: ~640 kcal per serving Fat: ~38g Carbohydrates: ~34g Protein: ~34g Fibre: ~4g
Ingredients
Fish Stock
- 25g unsalted butter
- 1kg fish bones
- 100g onions
- 100g celery
- 100g carrots
- 1 tsp fresh thyme
Olive Oil Mayonnaise
- 1 free-range egg or 2 free-range egg yolks
- 2 tsp white wine vinegar
- ½ tsp salt
- 300ml olive oil
Sauce
- 1 tbsp olive oil
- 50g carrot
- 50g onion
- ½ red chilli
- 5cm piece orange zest
- ½ orange juice
- 50ml white wine
- 1 tomato
- 600ml roasted fish stock
- 4 tbsp olive oil mayonnaise
- salt and white pepper to taste
Saffron Mashed Potatoes
- 900g floury potatoes
- 1 good pinch saffron
- ½ garlic clove
- 50ml olive oil
- 25ml double cream
- salt and black pepper to taste
Cod
- 4 thick pieces cod fillet
- 4 tbsp olive oil
- coarse sea salt and black pepper to taste
- 2 tomatoes for garnish
- 1 tbsp fresh parsley
Tapenade
- 150g black olives
- 8 anchovy fillets
- 2 tbsp capers
- 1 lemon juice
- 2 tbsp cognac
- ½ tsp Dijon mustard
- 2 tbsp olive oil
Customise
- Swap cod for haddock or pollock if you want a slightly firmer white fish.
- Use crème fraîche instead of double cream for a tangier potato finish.
- Replace cognac with a splash of dry white wine in the tapenade for a lighter flavour.
- Add flat-leaf parsley or basil to the garnish if you want extra freshness.
Method
- Make the fish stock (40 mins, can make ahead) Preheat the oven and roast the buttered fish bones with the vegetables and thyme until golden and fragrant. Move everything to a saucepan, cover with water, simmer gently, then strain and reduce the stock until full of flavour.
- Prepare the mayonnaise (10 mins, can chill ahead) Whisk the egg, vinegar, and salt in a blender or by hand, then slowly add the olive oil until it turns into a thick mayonnaise. Keep it smooth and steady so the emulsion holds beautifully.
- Build the sauce base (25 mins) Fry the carrot, onion, chilli, and orange zest until softened and aromatic. Add the orange juice, white wine, tomato, and fish stock, then simmer until the flavour deepens. Strain it, then whisk in the mayonnaise over low heat until the sauce lightly coats a spoon.
- Cook the saffron mash (25 mins) Boil the potatoes with saffron and salt until tender. Drain the cooking liquid, reduce it, then mash the potatoes until smooth and beat in the reduced liquid, garlic, olive oil, and cream for a rich saffron mashed potato.
- Grill the cod (8 mins) Heat the grill, oil the rack, and brush the cod with olive oil. Season well, then cook skin-side up until the fish turns opaque and flakes easily but still stays juicy.
- Blend the tapenade (5 mins) Pulse the olives, anchovies, capers, lemon juice, cognac, mustard, and olive oil until you get a coarse purée. Taste and adjust if needed so the olive tapenade stays bold and savoury.
- Assemble the plates (5 mins) Spoon the saffron mashed potatoes into the centre of warmed plates. Set the cod on top, spoon the sauce around the edge, and finish with chopped tomato, parsley, and a small spoonful of tapenade on each plate.
- Serve immediately Bring the dish to the table while the cod stays hot and the sauce glossy. The contrast between the saffron mashed potatoes, olive tapenade, and white wine sauce makes this a special-occasion fish supper that feels polished but still straightforward.
Additional notes: The fish stock and tapenade can be made ahead to save time. Keep the sauce below a simmer after adding the mayonnaise so it stays smooth and does not split.