Tom Kerridge's Cod with Roasted Chilli Butter
Flavouring butter is an easy way to lift even the simplest of dishes, giving extra kick and depth of flavour. Here, Tom uses aromatic Espelette pepper and roasted chillies to flavour the butter, elevating a modest dish of fish, new potatoes and cherry tomatoes. An impressive but easy midweek meal.
Featured In:
Coastal Cuisine: Mediterranean Cod Recipes
Ingredients
For the Roasted Chilli Butter:
Method
- First make the roasted chilli butter. Using tongs, hold the chillies one at a time over the flame of a gas hob, turning until blistered and blackened all over. (If you do not have a gas hob, grill under a high heat to blacken, turning as necessary.) Peel away the skin and remove the seeds from the chillies then finely dice the flesh.
- In a bowl, mix the softened butter with the diced chillies, chopped parsley and Espelette pepper. Season with salt and pepper to taste. Spoon the flavoured butter onto a piece of baking paper and roll this around the butter to form a log shape. Tie and place in the freezer to firm up.
- Add the new potatoes to a pan of salted water, bring to the boil and simmer until tender, around 12 -15 minutes.
- Meanwhile, preheat the oven to 200C/180C fan with the grill element on. Drain the potatoes well, lightly smash each one and divide them between 4 individual ovenproof dishes. Lay a string of cherry tomatoes on top and sprinkle with a little salt and pepper. Cut off roughly one third of the roasted chilli butter log, then divide this into 4 slices and lay a slice over each string of tomatoes. Place the dishes on a high shelf in the oven for 10 minutes.
- Season the fish on both sides with salt and pepper. Take the dishes out of the oven, add a seasoned cod portion to each. Cut another third of the chilli butter log into 4 slices and place a slice of chilli butter on top of each piece of fish. Bake for 10 -12 minutes.
- Remove from the oven and baste the fish and potatoes with the butter. Cut the remaining chilli butter into 4 slices and place a slice on each portion of fish to melt. Serve at once.
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