Do you like fish? You should be eating more of it, it’s really good for you. And it’s even better for you when you put lots of butter on it, and then serve with a butter sauce. Butter makes everything delicious!
Cod and Leek Parcels in a White Wine and Butter Sauce
1 cod fillet per person
1 small leek, trimmed
Salt and pepper
60g of butter
1 small shallot
50ml white wine
1 tsp tarragon
1. Preheat oven to 200c. Wash and trim your leeks, and then chop or julienne finely lengthways so you have strips that look a bit like grass. Place these in a large casserole dish lined with foil.
2. Put the fish in the same dish, skin down and add a few knobs of butter, salt and pepper. Add a tiny splash of water or wine and seal over with more foil, leaving plenty of room so that the fish can steam in its own juices. Place in oven for 20 mins.
3. To make the sauce finely chop the shallot and melt the remaining butter (about 50g). Add the shallot and cook in the butter until softened. Reduce the heat and add the wine and tarragon and simmer until the alcohol has evaporated, about 5-10 mins.
4. If you want a thicker sauce, mix a teaspoon of cornflour with a little water to make a paste and then add to the sauce, stirring continuously until thickened. Serve over the fish.