PT1H
Richard Bainbridge serves up a stunning baked cod recipe, topped with seaweed butter before cooking for a pleasantly salty, umami finish. A simple lettuce and pea fricassee and new potatoes make great accompaniments, along with an unusual mint Hollandaise that he makes with rapeseed oil, instead of the customary clarified butter.
Seaweed butter-baked cod with pea and lettuce fricassee, potatoes and mint hollandaise