Richard Bainbridge skrei cod with buttery carrots and watercress recipe on Saturday Kitchen

Richard Bainbridge served up tasty skrei cod with buttery carrots and watercress on Saturday Kitchen.

The ingredients for the vegetables are: 50g butter, 6–8 carrots, peeled and cut diagonally into 3mm slices, 2 garlic cloves, thinly sliced, pinch sugar, 400ml fish stock or water, pinch saffron (optional), ½ lemon, juice only, 1 blood orange, peeled, segmented and finely chopped, 20g watercress, plus extra to garnish, 20g wild garlic, plus extra to garnish (optional), salt and freshly ground black pepper.

For the cod: 2–3 blood oranges, thinly sliced into 16 slices, skin-on, 1 Skrei cod fillet, pin-boned, skin removed and divided into four portions (120–150g each), pinch sumac, 50g butter, salt and freshly ground black pepper.




See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.