Cod with Truffle Butter

Delicately pan-seared cod topped with silky truffle butter, herb oil and a side of watercress. Melt-in-your-mouth elegance.

let's get to it

how to make

Serves: 2

2 cod fillets
100g Black Truffle butter, diced
1 tbsp of olive oil
2 handfuls of watercress
Pinch of sea salt
For the herb oil:
1 handful of mint leaves, parsley or dill
50g of olive oil

Start by making a basic herb oil. To do this blitz a large handful of herbs with your oil. Then warm both in a small pan. Turn off as the oil starts to reach boiling point and allow to cool. Strain through a fine sieve and set to one side.
For the cod heat your oil in a non-stick frying pan. Place your cod into the pan and cook for 2-3 mins before adding in your diced butter. Turn your fish over carefully with a fish slice and then spoon the bubbling golden truffle butter over the fish as it cooks. Cook until the fish starts to flake and then serve.
Garnish the plate with a bunch of washed watercress, drizzle of herb oil and a pinch of sea salt.

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