The sauce here goes well with many things and is a good one to have in your repertoire.


Serves: 4

For the fish:

  • 4 x 160g pieces of skin on cod fillets
  • olive oil
  • 1 knob of butter
  • Sprig of thyme
  • Juice of 1/2 lemon
  • Grease proof paper cut into squares
  • Salt
  • Pepper

For the sauce:

  • 1 tsp olive oil
  • 55g cold butter - diced
  • 1 shallot - sliced
  • 1 clove garlic- chopped
  • 1 lemon - zest and juice
  • 100 mls of fish or chicken stock
  • 100 mls cream
  • 1 tsp Dijon mustard
  • 2 tbsp chopped parsley
  • Salt & pepper


  1. Place a large frying pan over a medium to high heat. Put 4 pieces of grease proof paper into the frying pan. Coat with the olive oil.
  2. Season the fish with salt and pepper and carefully place onto the sheets of paper, skin side down. Cook for 2–3 minutes until the skin is nicely golden and crisp.
  3. Carefully turn the cod over and cook for a further 2–3 minutes, depending on the thickness of the fish. Add the thyme and butter and baste the fish with it. The fish is cooked when the flesh becomes opaque.
  4. Squeeze over the lemon juice and remove from the pan and keep warm.
  5. Remove the greaseproof paper and thyme from the pan and return to a medium heat. When hot add the olive oil. Add the shallot and garlic to the pan. Cook on a low heat until soft.
  6. Add the stock and reduce until almost gone. Add in the cream and cook until it just starts to bubble. Remove from heat, whisk in the butter a couple of cubes at a time and strain thorough a sieve into another pot.
  7. Add the Dijon mustard, lemon juice, zest and parsley. Check the seasoning and add salt and pepper. Keep warm until ready to serve.
  8. You can serve this with some nice champ potatoes if you want or even some simple boiled potatoes. Place the fish onto your serving dish and serve with the warm butter sauce.