Cod with roasted onion cream and artichokes

  • Main
  • medium
  • 4
  • 60 minutes, plus overnight infusing time

PT1H

Share recipe

Ingredients

Metric

Imperial

Cod

  • 600g of cod, preferably Icelandic
  • extra virgin olive oil
  • wild thyme
  • butter

Bagna càuda

Onion cream

To serve

1
For the smoked onion cream, cut the onions in half and smoke them on a grill with olive wood if available, otherwise any wood is fine. Alternatively, cook on the barbecue
2
Once cooked, roughly chop the flesh of the onions, add to a blender and blitz to make a smooth paste. Set aside until ready to serve
3
For the bagna càuda, add 250ml of the milk to a small saucepan and add the garlic. Heat the milk very slowly and when it begins to simmer, turn off the heat and leave to infuse overnight
4
The next day, drain the milk and place the softened garlic in a small saucepan and add 250ml milk. Bring to the boil
  • 250ml of milk
5
Warm the olive oil in a separate saucepan. Once warm, remove from the heat and add the anchovies and the infused garlic milk. Blitz until smooth
  • 100ml of extra virgin olive oil
  • 5 anchovies, salted
6
Cut the artichokes into 4 pieces, blanch in boiling water and then pan-fry with olive oil, garlic and wild thyme
7
Cut the spring onions in half lengthways and rub with olive oil. Season with salt and cook on a grill until browned and cooked through
8
Cut the cod into four portions and rub each fillet with extra virgin olive oil and wild thyme. Place a frying pan over a medium heat and, once hot, add the fish skin-side down and cook for 2–3 minutes on each side. Finish with a knob of butter
9
To plate, pour the smoked onion cream onto each plate and top with a portion of cod. Arrange the artichokes and spring onions around the plate and finish with the bagna càuda sauce
Share recipe