Cod with egg and butter sauce

14 Jun

Cod with egg-butter sauce

Iceland’s presence in Euro 2016 is a dream come true. Much as I’d like to see their unlikely success continue, it seemed expedient to fit an Icelandic meal into the schedule early on.

After some research, I settled on roast cod fillets with egg and butter sauce. It was delicious, and couldn’t be simpler to make.

I found the recipe on the Saveur website, and followed it exactly, aside from the sixteen tablespoons of butter. My maths may be wrong, but I estimate that to be about 250g – or half a pound – of butter, which seemed excessive.

I used 60g (about four tablespoons), which was enough. (I suspect it may be a typo, and should have read 6 tablespoons…)

Cod with egg and butter sauce
(serves 4)

  • 4 cod fillets
  • olive oil
  • salt and pepper
  • 60g butter
  • 2 hard boiled eggs, roughly chopped
  • 1 Tb parsley, chopped
  • lemon wedges, to serve
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with tin foil.
  2. Rub the fish with olive oil and season with salt and pepper. Bake for 15 minutes.
  3. Melt the butter in a small pan. Add the egg and stir for a couple of minutes, until heated through. Season to taste.
  4. Pour the sauce over the fish and garnish with parsley. Serve with lemon wedges.

Family score: 9.5 out of 10

3 Responses to “Cod with egg and butter sauce”

  1. Adam Garfunkel June 14, 2016 at 8:00 pm #

    Come on Iceland!

  2. Yana June 15, 2016 at 11:04 am #

    Fish and egg combo sounds great! 🙂

  3. JACKIE MCLAUGHLIN June 15, 2016 at 7:03 pm #

    Will try this. We eat a lot of cod! Although I LOVE Portugal, we were so excited about Iceland’s great performance!

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