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    Fried skrei (winter cod) with basil butter and tomatoes

    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.
    Recipe icon
    Ingredients
    servings
      • 560 g 1 skrei (winter cod) fillet
      • 1 tsp 1 salt
      • 4 1 turns of a pepper grinder
      • 1 tbsp 1 rapeseed oil for frying
    • Aubergine compote
      • 2 1 large aubergines
      • 1 tbsp 1 lemon juice
      • 1 tbsp 1 butter
      • 0.5 tsp 1 salt
      • 5 1 turns of a pepper grinder
    • Basil butter
      • 6 tbsp 1 unsalted butter
      • 4 1 turns of a pepper grinder
      • 0.5 tsp 1 salt
      • 20 leaves 1 fresh basil
      • 40 1 cherry tomatoes
    cutting board icon

    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.

    Related recipes:
    Fried cod with spring onion and cucumber
    Cod and saffron stew
    Oven-baked cod with cheese and pesto​
    Cod curry with coconut milk
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