By chef Mitch Tonks
Norwegian Sustainable Cod with Caper and Avocado Butter It’s hard to go wrong with some delicious cod, simply grilled but I’ve added in a great healthy addition of avocado to this dish too – mixed in with butter and lemon, they provide a perfect topping for a nice chunky fillet of cod. Salting the cod first removes the moisture and allows you to keep it for longer whereas ‘short-salting’ like this fur up to 10 minutes firms up the flesh before cooking.
Pre heat the grill to maximum. Cover the cod in salt and leave for 10 minutes. Make the butter by mashing the avocado with the lemon juice and zest then mix in with the soft butter then add the garlic, Worcestershire sauce and Tabasco to taste, add the capers and dill then season.
Brush the cod with a little melted butter then place under a hot grill for 5 minutes, remove then spread some avocado butter over each piece and grill for a further minute or so. Serve with curly kale or purple sprouting broccoli.
This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information.
Ingredients for two servings:
- Norwegian cod fillet 2 x 200 g /7 oz chunks
- 2 tbsp salt
- 1 ripe avocado
- Juice and zest of 1 lemon
- 50 g /2 oz soft butter
- 1 garlic clove, crushed
- Splash Worcestershire sauce
- Splash of Tabasco
- 1 tbsp capers, roughly chopped
- 1 tsp dill, chopped
- Sea salt Black pepper