Carina Contini of Cannonball House gives us her refreshing recipe for baked cod with wild garlic butter

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We always have seafood on the menu at the restaurant. As I was brought up between the two harbours at Cockenzie and Port Seton, only the freshest will do. Try something simple like this delicious baked cod with wild garlic butter, which is delicious served with a simple, crisp green salad dressed with extra virgin olive oil, salt and fresh lemon juice.

Ingredients

  • 4 x 200g cod fillets, skin left on (you could also use hake)
  • 250g unsalted butter, at room temperature
  • ½ tsp salt
  • 50g wild garlic, finely chopped  
  • 1 tsp finely chopped red chilli, seeds removed (optional)
  • 250g flat leaf parsley, leaves only
  • 1-2 unwaxed lemons, sliced
  • salt and black pepper for seasoning
  • extra virgin olive oil for drizzling
  • a little lemon juice for drizzling
  • a handful of capers

Method

Baked cod with wild garlic butter

1 Add the butter to a food processor fitted with a cutting blade and mix, then add the wild garlic and parsley and continue mixing until the butter is smooth and the leaves are blended through. Add the salt and chilli and continue to mix for a few seconds only.

2 Scrape the garlic butter on to a large sheet of cling film and shape into a sausage. This can be stored in the fridge for up to a week. You can cut a slice off as and when you need it.

3 To bake the fish, pre-heat your oven to 200C/Gas Mark 6. Wash and dry each fillet before placing, skin side up, on an oiled baking tray (you can instead line this with an oiled baking parchment to help reduce the washing up).

4 Place a 50g slice of wild garlic butter on top of each fillet, then sprinkle a few capers and 2 or 3 slices of lemon on top. Season with salt and black pepper, a squeeze of lemon and a drizzle of olive oil. Bake for 15 minutes until the lemon and the
skin is crispy.

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About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.

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About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.