Roast Cod with Dill and Lime Sauce

Ingredients

4 x Regal Cod or Haddock Steaks, fresh or defrosted



Dressing:

100ml (3 ½ floz) White wine vinegar

50ml (2 floz) Olive oil

2 x 15ml spoon (2 tbsp) Lime pickle

2 x 15ml spoon (2 tbsp) Fresh chopped dill

70g (2 ½ oz) Butter

Salt and pepper

Spinach and lime wedges to garnish

Method

1) Preheat oven to 220°C/425°F/Gas Mark 7


2) Place the fish in a shallow bowl, pour over the dill and lime dressing. Cover and marinate for 15 minutes.


3) Melt 30g (1oz) butter in a pan. Add the fish and cook for 2-3 minutes until golden brown. Turn the fish over and cook for a further 2-3 minutes.


4) Transfer the fish into an ovenproof dish, reserving any juices in the pan and bake for 5-8 minutes.


5) Add the marinade mixture to the pan, together with the remaining butter and whisk continuously until the sauce has thickened. Season.


6) Garnish and place on a bed of wilted spinach and serve with the sauce.

Serves: 4

Provided By: Sea Fish Authority