Ingredients
Preparation
- Preheat the oven to 150 °C.
- Sprinkle salt over the cod and leave for 10 minutes.
- Rinse the fish in cold water and gently dry with a paper towel.
- Cut the cod into servings.
- Have olive oil, spices, ginger and orange peel in an ovenproof dish and place the cod over with skin side up.
- Bake in the oven for approx. 15 minutes.
- Gently remove the skin right before serving.
Mashed root vegetables
- Peel and dice carrot and swede, and cook tender in water with rosemary and slices of lemon.
- Strain off the water and throw away the rosemary and lemon.
- Mash carrot and swede with butter and cream to a coarse mash.
- Taste with salt and pepper.
Red wine sauce
- Finely chop shallot, chives and thyme, and sauté in a little butter until the shallot is soft.
- Add red wine and fish stock, and reduce to half.
- Strain the sauce and whisk in butter.
- Taste with salt and pepper.
Serving
- Serve the cod with mashed root vegetables, red wine sauce and almond potatoes.
Tip: If you want more flavour you can add a couple of garlic cloves to the dish with the cod.