Roast cod with Shony seaweed and oatcake crust by CJ Jackson as seen on C4 Sunday Brunch

As seen on C4 Sunday Brunch with chef and seafood expert CJ Jackson.

"Mara Seaweed blends are a delight to work with. I use Shony for this dish as it is subtle but adds umami flavour and reduces the need for added salt."

Serves 4
600g – 750g cod fillet, skinned and pin-boned
10 oatcakes, crushed to a fine crumb

Seaweed butter
100g unsalted butter
2 tbsp Shony
Grated zest 1 lemon
Freshly ground black pepper

To serve
Lemon wedges
Flat leaf parsley

Make a slit down the middle of the cod and check for bones, chill until required.

Mix the butter, seaweed and ingredients together. Season lightly with pepper. Roll in a cling film to form a sausage shape and chill for 30 mins.

Heat the oven to 190'C / gas mark 5. Arrange the cod on a baking sheet and put a thick slice of the butter into the slit in the cod. Sprinkle with the oatmeal crust and bake in the oven for 8 – 10 minutes or until the cod is cooked through. Avoid overcooking.

Lift onto a plate to serve with new potatoes and garnish with lemon and parsley.

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