Norwegian Cod with Red Wine Sauce

Norwegian Cod with Red Wine Sauce

If you pan-fry the Norwegian cod, then bake it in the oven you get a fish that is moist on the inside with a nice crust on the outside.

Difficulty Medium
Give your rating


Number of servings

Potato and celery mash

Red wine sauce



  • Preheat the oven to 170 °C.

  • Sprinkle salt on the cod and leave for approx. 15 minutes.

  • Rinse off the salt, dry the cod with a paper towel and cut into even servings.

  • Pan-fry the cod with skin side down in butter and oil for approx. 2 minutes.

  • Place the fish skin side up on a baking tray with baking paper.

  • Bake in the oven for approx. 5 minutes right before serving.

Potato and celery mash

  • Peel potatoes and celeriac, dice and cook tender in unsalted water.

  • Drain well and let the vegetables steam off.

  • Mash the vegetables and add milk and cream until a thick, not too firm mash.

  • Add butter, and taste with salt and pepper.

Red wine sauce

  • Finely chop shallot and cook with red wine until the wine reduced to almost nothing.

  • Whisk inn butter in small dices. The sauce can not be boiling while whisking inn the butter, then it will separate.

  • Taste with salt and pepper, and strain the sauce if you don't want the shallots.


  • Cut the vegetables in dices, and cook carrot, root parsley and zucchini in lightly salted water.

  • Strain off the water and mix with the tomato dices.

Serve the cod with the potato and celery mash, red wine sauce and vegetables.