Baked cod steak with portabella mushrooms, red onions and thyme

Baked cod steak with portabella mushrooms, red onions and thyme

By
From
British Seafood
Serves
2-3
Photographer
David Loftus

This is a great informal dish. The small amount of prep involved can be done in advance and you can take the dish straight from the oven to the table. Cutting cod into steaks and roasting it on the bone is a good way to get the most from your fish as all the flavour is retained and there is virtually no wastage.

Ingredients

Quantity Ingredient
1 cod, scaled, gutted and cut into 3 steaks, (see note)
olive oil, for cooking
2 red onions, peeled and cut into wedges, root end intact
3 garlic cloves, unpeeled
3 portabella or large field mushrooms, cut into 2 cm-thick slices
6 sprigs thyme
100ml white wine
cornish sea salt
freshly ground black pepper

To serve

Quantity Ingredient
Mushroom ketchup

Method

  1. Heat your oven to 200°C. Lightly oil an ovenproof dish that will comfortably hold the fish steaks. Lay the onions, garlic and mushrooms in the dish and scatter over the thyme sprigs. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 10 minutes.
  2. Take the dish from the oven. Season the cod steaks all over with salt and pepper, then place on top of the vegetables and pour over the wine. Place in the oven for 12–14 minutes until the fish is just cooked.
  3. Serve straight from the dish with the mushroom ketchup and a big bowl of seasonal salad leaves on the side. As you tuck into the fish, don’t forget to spoon out all those lovely cooking juices in the bottom of the dish and squeeze out the sweet garlic from the skins. Share the third cod steak if serving two.

Steaking a round fish

  • Certain round fish really benefit from being cooked on the bone as steaks, because it seems to keep the texture firm and the fish moist – great for braising in a stew, for example.

    Using a very sharp knife, mark the fish where you want to portion it, then slice straight through, using a mallet to force the knife through the bone if necessary. Make sure that the portions are equal or they won’t cook evenly.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
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