Crispy Skin Cod with Yuzu & Herbed Butter Sauce

Crispy Skin Cod with Yuzu & Herbed Butter Sauce

Main Course

  • 4

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 1 tsp extra virgin olive oil
  • 4 x (150-180g) pieces of thick cod, skin on (or other white fish)
  • 2 French shallots, finely chopped
  • 150ml white wine
  • 40g cold butter, cut into cubes
  • A small handful each of parsley, chives and tarragon
  • ½ tbsp yuzu juice
  • Salt & pepper
  • 2 tbsp salmon roe (optional)
  • Boiled baby new waxy potatoes, to serve


This recipe is created by Justine Schofield for Tefal in partnership with Everyday Gourmet. #TefalxEDG2021

Preheat the oven to 180C.

Heat oil over a high heat in an oven safe pan. Brush oil over each fish fillet and season with salt and pepper. Sear the fish skin side down for 2-3 minutes. Take off heat, turn fish over and pour in the wine, being careful not to touch the skin. Add the shallots to the pan and cook in the oven for a further 3-4 minutes.

Remove the pan and place the fish on a plate. Return the pan to a medium heat and little by little whisk in the butter until the sauce is velvety. Add the herbs and yuzu juice at the last minute and stir through. Check seasoning then add the salmon roe (if using)

Serve fish with potatoes and a few spoonfuls of sauce to the sides.

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