Roasted Cod with Clams

 

4 servings

• 1 cod fillet of 800 gr with skin
• Salt and pepper
• 15 ml flour
• 30 ml olive oil

Clam sauce

• 15 ml butter
• 2 shallots, chopped
• 20 clams, cleaned
• 125 ml white wine
• 125 ml cream 35%
• 8 fresh sorrel leaves, finely chopped
• Salt and pepper

1. Season the cod fillet well on the flesh side; sprinkle the skin with flour, taking care to shake off the excess.
2. Place the fillet flesh side down on a lightly oiled baking tray; Also lightly oil the skin of the fish and put in the oven for 20 minutes at 400F (200C).
3. Meanwhile, in a large saucepan, melt the butter and brown the shallots for 3 to 4 minutes; add the clams, white wine and cream.
4. Cover and cook 5 to 6 minutes; when the clams begin to open, add the sorrel and season.
5. When the clams are completely open, remove the sauce from the heat.
6. Serve roasted fish topped with clam sauce.

BON APPÉTIT