Cod with roasted onion cream and artichokes

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


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

Bagna càuda

Onion cream

To serve

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
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
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
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
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
Cut the artichokes into 4 pieces, blanch in boiling water and then pan-fry with olive oil, garlic and wild thyme
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
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
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
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