Roasted Cod, Brown Shrimp and Parsley Sauce Recipe
Chef Ben Tish shares a beautifully simple dish from his Marylebone pub, The Coach Makers – crisp-skinned cod fillets with a buttery parsley sauce and shrimp
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Oven
- Stove
- Saucepan
- Nonstick skillet
- Skillet
- Toothpick
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Plate
- Serving platter
Ingredients
- 20ml extra-virgin olive oil
- 4 x 200g thick cod loin fillets skin on
- 40g unsalted butter
- 1 tsp sea salt flakes
- 80g brown shrimps
- 1 lemon cut into 4 wedges
- 500ml whole milk
- ½ small onion finely sliced
- 1 bay leaf
- 30g unsalted butter
- 30g plain flour
- ½ tsp english mustard powder
- 50ml white wine
- 50g flat-leaf parsley chopped
- a squeeze lemon juice
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