Fri, 21 August 2026
Pan-Roasted Line-Caught Cod with 'Nduja Butter Beans & Mussels
Ingredients
For the cod
For the 'nduja butter beans & mussels
For the garlic aioli
For the fennel & peppery leaf salad
Method
The most important thing when pan-frying fish is that the surface is really dry. Pat the cod thoroughly with kitchen paper before cooking.
If you have a little extra time, lightly season the cod evenly with the 6g of sea salt. Lay a large sheet of cling film on your worktop and place the cod along the bottom edge. Roll the fish tightly in the cling film to form an even cylinder, twisting the ends firmly.
Place in the fridge for 20-30 minutes. This lightly cures and firms the fish while giving you a lovely neat shape. Remove the cling film, portion the cod into four pieces and, importantly, pat the fish completely dry again before cooking.
If you're short on time, simply portion, season and thoroughly dry your cod and move straight to cooking.
Place the egg yolks, garlic, Dijon mustard and lemon juice in a bowl and whisk together. Slowly drizzle in the neutral oil, whisking continuously, until you have a thick emulsion. Whisk in the extra virgin olive oil and season with salt. If the aioli is a little too thick, loosen it with a teaspoon or two of cold water. Keep chilled until needed.
Slice the fennel as finely as possible, ideally using a mandoline. Combine with the peppery leaves, but don't dress the salad yet. We want the fennel crisp and the leaves fresh when they reach the plate.
Heat the olive oil in a wide pan over a medium heat. Add the shallots and cook gently until soft without colouring. Add the garlic and cook for another minute. Add the 'nduja and let it melt into the oil.
Add the butter beans and gently toss them through the 'nduja, being careful not to break them up. Pour in the white wine and fish stock and bring to a simmer.
Add the mussels and cover with a lid. Cook for 2-3 minutes, giving the pan a shake occasionally, until the mussels have opened. Discard any mussels that remain closed.
Don't drain away the liquid from the mussels - that's your sauce. Their natural liquor combines with the 'nduja, wine and stock and is absorbed by the butter beans.
Remove from the heat and gently stir through the butter and chopped parsley. Finish with a squeeze of lemon. Taste before adding any salt. The mussels and 'nduja are already well seasoned, so you may not need it. You want the finished beans loose, glossy and juicy, with plenty of that 'nduja and mussel liquor around them.
Heat a heavy frying pan over a medium-high heat. Add the olive oil. Place the cod into the hot pan and leave it alone. Don't keep turning fish.
Cook almost entirely on the first side, allowing a deep golden crust to develop while the heat gradually travels through the fish. Add the butter and, as it begins to foam, use it to baste the cod while it continues cooking on the same side.
When the fish is almost cooked, turn off the heat. Only now turn the cod over. Leave it to finish gently on the second side in the residual heat of the pan. This gives you a beautifully coloured exterior without overcooking the cod.
At the very last moment, dress the shaved fennel and peppery leaves with the lemon juice and extra virgin olive oil. Season lightly with sea salt and freshly ground black pepper.
To serve
Spoon the warm 'nduja butter beans and their mussel liquor into shallow bowls, making sure everyone gets plenty of mussels. Place the golden pan-roasted cod on top. Add a generous spoonful of garlic aioli alongside and finish with a handful of the crisp fennel and peppery leaf salad. Serve immediately.
