Roasted Norwegian cod with basil, baby potatoes and mushrooms ....

Ingredients for 6 portions

1kg baby potatoes

700g of Norwegian cod fillet

300g of mushrooms

3 onions

50g butter

10 basil leaves

1 garlic clove

Rock salt

Olive oil

Pepper

Salt

Method

Preheat oven to 200°C/fan 180˚C/gas mark 6.


Cut the cod fillets lengthways and season with salt, pepper and basil leaves. Roll and tie closed with string, rub down with salt.


In a hot frying pan, cook the cod with a drop of olive oil, skin side down. When it is crispy, turn it over and cook the other side. Put the cod on a tray and put it in the oven for 15 minutes.


Wash and thinly slice the onions.


Wash and slice the mushrooms.


Wash the potatoes and cut them in 4.


Blanch the potatoes in salted water (10g of rock salt per litre).


Fry off the potatoes in a frying pan and quickly fry the mushrooms in a drop of olive oil. Season with salt and cook for 3 minutes.


Add the butter to a saucepan. When it is melted, add the potatoes and mushrooms with a garlic clove and onions. Cook for 3 minutes and season with salt and pepper.


Put everything on a plate and enjoy

Credits : Norwegian Seafood