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Growing up, fish dinners at our house usually meant frozen fish sticks with tartar sauce from a jar. It wasn’t until I started cooking for myself that I discovered how easy it is to make restaurant-quality fish at home. This baked cod with hollandaise sauce has become my go-to fish recipe, and trust me, it’s way simpler than you might think. Even my friends who say they “don’t like fish” have changed their minds after trying this dish – probably because the creamy hollandaise sauce makes everything taste better.
Suggestions for Ingredient Substitution
For the cod fillets, other mild white fish like haddock, halibut, or pollock can be used as alternatives. These fish have similar textures and flavors, making them suitable replacements while maintaining the dish’s overall profile. Adjust cooking times slightly based on the thickness of the fillets.
The rapeseed oil in the hollandaise sauce can be substituted with olive oil or avocado oil. These oils offer similar consistency and neutral flavors, allowing the other ingredients to shine. Use the same amount as called for in the recipe.
For a dairy-free option, the butter in various components can be replaced with vegan butter or coconut oil. These alternatives provide similar richness and mouthfeel. When using coconut oil, choose a refined variety to avoid adding coconut flavor to the dish. Use a 1:1 ratio for substitution, but be prepared to adjust seasoning as needed since vegan alternatives may contain less salt than regular butter.
| Preparation Time | 20-30 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3100
- Protein: 150-170 g
- Fat: 210-230 g
- Carbohydrates: 210-230 g
Ingredients
- 480g cod fillets, skinned and boneless, divided into 4 equal pieces
- Sea salt
- 25g salted butter
- 3 large egg yolks
- Juice from 1/2 a lemon
- 1 tablespoon apple cider vinegar
- 200g rapeseed oil
- 2 tablespoons finely chopped mint
- Sea salt
- Fresh white pepper, ground
- 500g new potatoes
- A handful of mint
- 10g salt, plus some extra for seasoning
- 1/2 lemon
- 20g salted butter, or 20g rapeseed oil
- Fresh white pepper, ground
- 100g butter
- 20g seaweed powder
- 10g salted butter
- 1 banana shallot, thinly sliced
- 1 clove of garlic, grated
- 100g white chicken broth
- 1 baby gem lettuce, thinly sliced
- 500g frozen peas
- 10g mint, finely chopped
- Sea salt
- Fresh white pepper, ground
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Step 1: Prepare the Hollandaise Sauce
Begin by whisking together the egg yolks, lemon juice, cider vinegar, and seasoning in a bowl set over a pan of simmering water.
Whisk continuously for about 10 minutes until the mixture thickens.
To prevent overheating, take the bowl on and off the heat while whisking.
The goal is to achieve a golden, airy sauce that forms ribbons.
Warm the rapeseed oil in a small pan and set it aside.
Off the heat, gradually whisk a small amount of the warmed oil into the egg mixture, a drop at a time.
Return the bowl to a gentle heat to cook a little more.
Continue the process, removing from the heat and whisking in another dash of warm oil, until all the oil is incorporated, and the sauce has a thick, mayonnaise-like consistency.
Add salt, pepper, and 2–3 tablespoons of warm water for a pouring consistency.
Stir through the chopped mint and keep the sauce warm over the bain marie.
Step 2: Cure the Cod and Prepare the Potatoes
Sprinkle a tray lightly with sea salt and place the cod portions on top.
Lightly cover with more sea salt and allow to cure for 8 minutes.
While the cod is curing, place the potatoes, salt, mint, and lemon in a large pan.
Cover with cold water and bring to a boil over high heat.
Once boiling, reduce the heat and simmer until the potatoes are just cooked.
Remove from heat, strain the potatoes, and place them in a bowl with butter or oil.
Season with sea salt and white pepper, mix well, cover, and set aside to rest for 10 minutes.
Step 3: Prepare and Cook the Cod
Preheat the oven to 180°C/gas mark 4.
For the seaweed butter, mix together the butter and kombu powder.
Rinse the salt from the cod and pat dry with kitchen paper.
Spread the salted butter on a baking tray and place the cod portions on top.
Divide the seaweed butter into four parts and place on top of the cod.
Bake for 8–10 minutes, or until the cod is just-cooked.
Remove from the oven and let it rest for 2–3 minutes before serving.
Step 4: Make the Fricassee
While the cod is cooking, prepare the fricassee.
Add butter to a pan and place over low heat.
Once melted, add the shallot and garlic, cooking until soft but without color.
Pour in the chicken stock, bring it to a boil, then remove from heat.
Add the lettuce and peas, stir well, and allow to sit for 2 minutes.
Season with salt and pepper to taste.
Step 5: Assemble and Serve
Crush the potatoes lightly just before serving.
To serve, place 2–3 spoonfuls of the potatoes in the center of each plate, creating a small well in the center.
Spoon the fricassee of peas into the potatoes, place the cod on top, and finish by spooning the hollandaise sauce over the fish.
Serve immediately and enjoy your elegant meal.
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