Fried skrei (winter cod) with basil butter and tomatoes
Photo: Øystein Klakegg
20-40 minutes medium
This cod dish is easy to make, and the eggplant compote is unforgettable. A brilliant dish if you love the flavours of basil and tomatoes.
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Ingredients
servings
    • 560 g skrei (winter cod) fillet
    • 1 tsp salt
    • 4 turns of a pepper grinder
    • 1 tbsp rapeseed oil for frying
  • Aubergine compote
    • 2 large aubergines
    • 1 tbsp lemon juice
    • 1 tbsp butter
    • 0.5 tsp salt
    • 5 turns of a pepper grinder
  • Basil butter
    • 6 tbsp unsalted butter
    • 4 turns of a pepper grinder
    • 0.5 tsp salt
    • 20 leaves fresh basil
    • 40 cherry tomatoes
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Method

1. Aubergine compote
Preheat the oven to 180 degrees Celsius. Prick the skin of the aubergine and bake in the oven for around 20 minutes. Remove and leave to cool.

2. Slice the aubergine in two and scrape out the flesh. Add to a pan with lemon juice, butter, salt and pepper. Mash together with a spoon to form a purée, keeping some of the “crunch” and heat.

3. Basil butter
Make the basil butter by melting the butter in a frying pan and seasoning with salt and pepper. Add the fresh basil leaves and cherry tomatoes. Fry for around 2-3 minutes.

4. Fried Skrei (winter cod)
Start by salting and peppering the fillets. Heat the rapeseed oil in a frying pan and fry the fish over a medium heat for about 4 minutes on each side.

5. Serve the fried fish on top of the aubergine compote and topped with the basil butter and tomatoes.