Oven-Baked Fillet of Cod with Green Pea and Horseradish Risotto, drizzled in a Nutty Brown Butter

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This Oven-Baked Fillet of Cod with Green Pea and Horseradish Risotto, drizzled in a Nutty Brown Butter, is everything the name suggests – a rich, creamy, buttery risotto loaded with peas and horseradish, succulent, tender cod with a crispy skin, served with peas shoots and drizzled with nutty brown butter.

Mostly cooked in the oven, but with a little hob action as well, this complete meal comes together quite quickly, despite the long list of instructions! Full of flavour and texture, this dish is decadent yet healthy, and works as well in the winter as it does in the summer.

Lyngen Lodge

This is my version of a dish we enjoyed on the first night of our trip to Lyngen Lodge last April. I knew immediately that I would want to recreate it at home. The oven baked risotto is based on my Risotto – Core Recipe. 

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Oven-Baked Fillet of Cod with Green Pea and Horseradish Risotto, drizzled in a Nutty Brown Butter

NB The recipe quantities posted are sufficient to feed up to 4 people. Please note that the photographs below show this recipe being prepared for 2, not 4, people.

Collect all your ingredients together:

For the Pea Purée –

• frozen petit pois
• fine salt – for cooking
• olive oil
• fine salt – to season the purée
• freshly ground black pepper
• caster sugar
• fish stock, if necessary

For the pea risotto –

• unsalted butter
• olive oil
• banana shallots, peeled or onion, peeled and finely chopped (I do this in the food processor.)
• garlic, peeled and crushed
• Arborio rice 
• fine salt (plus a further ⅛ – ¼ if desired.) 
• freshly ground black pepper
• dry white wine
• good quality fish stock 
• bay leaf
• creamed horseradish
• pea purée (from above)
• frozen petit pois

For the cod –

• fillets of fresh cod, roughly 150g per fillet
• olive oil
• unsalted butter
• fine salt
• freshly ground black pepper

You will also need –

• double/heavy cream
• remaining brown butter
• pea shoots
• lemon wedges

How to make this amazing dish:

First make the Pea Purée –

1. Place the frozen petit pois in a saucepan, cover with boiling water, bring to a simmer, add the salt and cook for 1 minutes, no more.
2. Strain quickly, and then immediately plunge into cold water, to prevent further cooking. Strain again.
3. Add the petit pois to a food processor with the olive oil, salt, pepper and sugar.
4. Blitz to purée.
5. Add fish stock, as necessary to create a smooth purée.

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Now make the Pea Risotto –

1. Heat half of the butter in a small saucepan over a medium heat until it turns a medium brown in colour and smells nutty. Remove from the heat, pour into a small bowl and set aside. (For more details on how to make brown butter, see here.)
2. Melt the remaining butter and olive oil over a medium high heat, add the shallots/onions and cook until translucent and very slightly caramelised – around 5 minutes.
3. Add the garlic to the shallots and cook for a further minute.
4. Next add the rice, stir well, ensuring all the rice grains are covered in the butter/oil.
5. Add the bay leaf and seasoning.
6. Pour in the wine and continue to cook to reduce the wine. Stir continuously as it reduces until it has almost disappeared
7. Pour in all bar 200ml of the stock and bring to a simmer, stirring continuously and enthusiastically.
8. As soon as it comes to the boil, cover and pop into a preheated over for 10 minutes. After 10 minutes, take it out of the oven, stir well and cook for a further 5 minutes in the oven. Be careful, the pan will be very, very hot.
9. Add the pea purée, half the brown butter and the creamed horseradish. Stir to incorporate. Add some or all of the remaining stock, if necessary. Taste and adjust seasoning – it may need a little more salt and pepper.
10. Continue to cook on the hob until cooked to your liking.
11. Add the frozen petit pois for the final minute of cooking.

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Cook the cod:

1. Heat the oil and butter in an oven proof pan on a high heat. Meanwhile, season the cod with the salt and pepper. When the pan is hot, add the cod, skin side down and cook on high for 1 minute or until the skin is nice and crispy.
2. Flip the cod over and pop in the oven, alongside the risotto, for around 15 minutes, or until cooked to your liking.

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Serve:

1. Stir the cream through the risotto and divide between warmed serving dishes.
2. Top each dish with a fillet of cod, flesh side down.
3. Drizzle with remaining brown butter.
4. Add the pea shoots and serve immediately with lemon wedges on the side.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.