Don’t let salmon steal all the glory! In this dish, we gave cod a little attention, and it responded by creating a fantabulous meal. Combined with pink herb butter? It’s a feast for the eyes and a revelation for the taste buds.
USMetric
servingservings
Ingredients
- 1½ lbs 700 g white fish, we used cod.
- 1 lb 450 g Brussels sprouts
- 7 oz. 200 g mushrooms
- 2 tablespoons 2 tablespoons small capers
- ½ teaspoon ½ teaspoon dried thyme
- 1 tablespoon 1 tablespoon olive oil
- 1⁄6 oz. 30 g butter, for frying
- salt and pepper
Pink herb butter
- 51⁄3 oz. 150 g butter, at room temperature
- ½ ½ garlic clovegarlic cloves
- ¼ teaspoon ¼ teaspoon salt
- 1 tablespoon 1 tablespoon pink peppercorn, coarsley groundpink peppercorns, coarsley ground
- 2 oz. 60 g grated parmesan cheese
- ½ teaspoon ½ teaspoon lime juice or white wine vinegar
Instructions
- Mix all herb butter ingredients (room temperature is best) in a bowl with a fork or a hand mixer. Reserve.
- Preheat the oven to 400°F (200°C).
- Slice the Brussels sprouts in half and place in a baking dish. Drizzle with olive oil, and season with salt and pepper. Bake for 10-15 minutes, or until softened.
- Halve or quarter the mushrooms depending on their size, and fry in butter with thyme. When mushrooms are softened, add capers and sauté for 2-3 minutes, or until warmed through. Salt and pepper to taste.
- Remove the baking dish with the Brussels sprouts from the oven and spoon the mushroom/caper mixture on top.
- Season the cod pieces with salt and pepper, and place on top of the vegetables. Add generous amounts of pink herb butter to the fish. Bake for 20 minutes or until the fish flakes easily with a fork.
Tip!
Mix it up! Cod is great, but other white fish work well too. Haddock, flounder, halibut, tilapia, and catfish are just a few to try. Still want more variety? Flavored butters are extremely versatile, so use your own favorite recipe.
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Fish is made in factories nowadays. Just like beef and other that kind of stuff. But there is beef that is brought up with grass only. Stay away from the fish people! You are killing the planet!
The herbbutter looks to have a bit red dots..chilli?
It is not in the recepie but guess I can put what I want in it.
That also mean that the red I see on the cod is the chilli or is it rosepepper?
If you read the intro/prep materials for this diet, they actually recommend you buy fish from sustainable resources and only wild-caught fish if possible. In the US, packages are marked as to whether they come from a sustainable source, plus you can always ask if it's not labeled. The fact is, fish is low fat, but it contains healthy fats and wild-caught fish comes from far less horrible conditions than most chicken or beef you buy in supermarkets. Sustainable and fresh fish options are actually much easier and less expensive to come by in most US supermarkets than grass fed/organic beef/chicken, so I feel like this is a really good option in the States. Maybe it's different in the UK, etc, but it works here. Also, keto is a high protein diet as much as a low carb, high fat. Lean protein is a great option... and this recipe calls for you to smother it in butter, so I think the fat portion is taken care of!
This is a good recipe and I LOVED the butter, so I'm glad I splurged. I'll make that butter again and again. The cod turned out a little tough/chewy and was not flavorful on it's own. I guess that's why it's often used for frying, because it holds up better and has a very neutral flavor... but I would probably choose a different fish for this recipe in the future, maybe halibut. Something that will enhance the flavor a little. All in all, this one was a success.