Roast Cod with Shrimp Butter & Spinach

Wed, 4 February 2026

Roast Cod with Shrimp Butter & Spinach

Ingredients:

• 2 180/200g fillets of Cod (skin off, ask your fishmonger to descale and debone)
• 200g Fresh spinach
• Large bunch of flat leaf parsley (roughly chopped)
• 4 Cloves of garlic (roughly chopped)
• 2 Lemons
• 2 Tbsp Capers
• 2 Tbsp Butter
• 50g Small pre cooked shrimp (will come precooked in most supermarkets/fishmongers)
• Pinch cayenne pepper
• 2 Tbsp Olive oil
• White wine
• Sea salt and pepper

Method :

Take a small baking tray and line it with grease proof paper, or tinfoil.

Lightly oil the cod with your olive oil, season both sides with salt and pepper, and place a slice of lemon on top of each fillet while on the baking tray. Now place the fish in a fan oven at 180/200 degrees for roughly 10 minutes. You will know its cooked as flesh will turn white and plump up, or you can check with a thermometer and look for a temp above 62 degrees. As soon as you have your fish in the oven, you can start on your sauce, and both will be finished at the same time.

For the sauce, add the butter, and a tbsp of oil to the pan and allow to heat and combine. Next add the shrimp, and a splash of white wine, allow this to cook on a medium high heat to allow the alcohol to burn off. Next add the capers, a good squeeze of lemon, a pinch of cayenne, and season to taste. To finish, add your parsley. For the spinach, simply wilt this in a pan with a squeeze of lemon and salt and pepper.

To Serve :

Arrange a bed of spinach on each plate, then carefully place your cod fillets on top, then generously cover the fillets with sauce, add another pinch of sea salt, and serve.

And most importantly, enjoy.