Roast Cod with Sea Beans and Oyster

Roast Cod with Sea Beans and Oyster is a traditional Canadian recipe for a classic dish of oven-roasted cod served with oysters and rock samphire cooked with shallots in the oyster liquor. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Roast Cod with Sea Beans and Oyster.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodCanada Recipes



Rock samphire (also known as 'sea beans'), is a leafy vegetable and a member of the carrot family and is also known as 'sea bean'. It should not be confused with marsh samphire, a fleshy salt-tolerant plant that looks a little like a small cactus and which is also edible.

Ingredients:

125g Rock samphire (sea beans), soaked in cool water for 30 minutes and drained
16 shucked small oysters with their liquor
4 (about 180g each) pieces of skinless cod fillet
1/4 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
40g finely chopped shallots
45g unsalted butter
4 tsp fresh lemon juice

Method


Clean the rock samphire then plunge in a pan of boiling water. Cook for 1 minute, drain and immediately refresh under plenty of cold running water. Drain then pat dry with towels.

Heat oil in a large ovenproof pan. Cook the fish in this for about 2 to 3 minutes then turn over and transfer the entire pan to an oven pre-heated to 210°C (190°C fan/410°F/Gas Mark 8). Roast until the fish is just done through (about 10 minutes).

Whilst the cod is cooking fry the shallot in 3 tbsp butter over low heat until softened but not coloured (about 3 minutes). Add the lemon juice and oyster liquor then bring to a simmer. Add the oysters and cook on the lowest possible simmer until just firm (at most 2 minutes). Season and remove from the heat.

Place the cod on warmed plates and arrange the rock samphire and oysters around the fish. Bring the remaining oyster cooking liquid to a boil, whisk-in the butter and drizzle the sauce over the fish. Serve immediately.

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