4 x 140 to 160grm Fillet of cod, skin down on parchment paper
Butter sauce
Mash potato
Crushed peas
60g fresh handpicked brown crab meat
100g fresh white handpicked crab meat

Herb Crust
200g dried bread crumbs
100g parsley leaf
1 small shallot
Olive oil

Butter Sauce
1 shallots finely chopped
150g butter
40ml white wine vinegar
75ml white wine
10ml cream
40ml stock – fish or vegetable
Salt and pinch of sugar
Juice of ½ lemon


The recipe for this fishy feast comes from Alex Aitken, chef/patron at The Jetty, recently crowned Seafood Restaurant of the Year.



To Prepare the Cod

Place the cod fillets skin side down on a baking sheet and brush with a little Dijon mustard
Put bread crumbs, parsley and the shallot into a food processor and blend, add enough olive oil to make a light vibrant crumb
Spread the brown crab meat onto the cod fillet then top with the white and coat in the herb crust
To Prepare the Crushed Peas

Pod the peas if using fresh or defrost if using frozen.
Lightly pulse the peas in a food processor to ‘crush’ them down
Melt a knob of butter in a sauce pan and add the peas, stir until hot and season with a pinch of salt and pepper and a squeeze of lemon juice
To prepare the butter sauce

Add shallot, vinegar and wines to a pan and reduce until dry.
Add stock and cream and simmer
Slowly whisk in with butter
Season and add and lemon juice – milk to loosen
Pass through a sieve
To Cook and Serve

Bake cod 15 to 20 minutes at 160/170’c
Serve with crushed peas and creamy mashed potatoes, light butter sauce

Sources fish sustainably
Sources fish sustainably