Cod with egg and 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

Tags: butter, cod, eggs, gluten-free