Classic Kiwi – Blue Cod with Chardonnay Lemon Butter Sauce


We have pretty much finished touring around the South Island (Mainland?!) of New Zealand – a spectacular experience. New Zealand never fails to delight me in so much as you can drive for a couple of hours and find yourself in somewhere very different from where you just left – and you can do it repeatedly.

Whilst driving through the ‘Catlins’ the most southerly part of the South Island between Dunedin and Invercargill) it was getting near lunchtime and we happened across a fantastic café – the Niagara Falls café. Although the middle of summer, it was freezing and blowing a hoolie of a gale. The menu was brilliant, and I picked the Blue Cod for which the area of the cold southern oceans are famous for. The fish was cooked perfectly and was served quite simply so that you could taste the delicate flavours.

A couple of weeks later when we were in Wellington, I saw Blue Cod at a market and still hankering for the flavours of the Catlins, thought I would recreate what I had been served. The recipe is really easy and even people that (say that they) don’t really like fish will eat it. If you are scared of cooking fish as some people seem to be, then give this one a go…

Serves 4

4 x 150g very fresh fillets of Blue Cod (You could use any other delicately flavoured firm white fish, just make sure it is super fresh – always talk to the person serving you the fish and be nice to them!)
50g butter for frying
Zest and juice from 1 large or 2 small lemons
1glass of unoaked Chardonnay
30 – 50g butter (I know, a second lot…)
Salt and pepper

Accompany with buttery mashed potatoes and wilted spinach

Method

In a large, heavy pan melt 50g butter on a medium heat
As butter starts to foam, add your fish fillets.
Leave to fry gently for around 2-3 minutes until flesh is going opaque on top.
Turn fillets over with a palette knife to avoid them breaking up
Fry for a further minute or two
Add lemon zest and juice to pan, then remove fish and place on top of plated spinach and mash
Add glass of wine to pan and reduce down until you have around 100-150ml of fluid.
Add butter to pan and season to taste
Pour sauce over fish and serve immediately

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