Butter roasted black cod with BBQ sweetcorn, sage and bacon

This beautiful, buttery black cod dish from Steven Edwards is served with a rich sweetcorn purée and floral sage oil. Black cod, despite the name, is a very different species from cod. It's an oily fish, and so has a very rich flavour.

First published in 2023




Crispy pancetta

  • 200g of pancetta, skin removed, or 12 slices of pancetta, 2 mm thick


Black cod

Sweetcorn purée

Sage oil



  • 3 fresh corn on the cob
  • butter, for basting


  • Meat slicer
  • Barbecue



If slicing the pancetta yourself, first freeze the pancetta until solid for about 4–6 hours, then slice on a meat slicer into 2 mm thick slices, lying between two sheets of baking paper as you go. You will need 12 slices

  • 200g of pancetta, skin removed, or 12 slices of pancetta, 2 mm thick

Bring the water and salt for the brine to a simmer, then set aside to cool down to room temperature


Add the cod to the cooled brine, and brine for 2 hours in the fridge. Make sure the fillets are completely submerged


While the cod is brining, simmer the frozen sweetcorn with the cream, salt and butter for 30 minutes. Keep the heat down low and cook until the sweetcorn is tender


Once the corn is cooked, blitz to a purée and pass through a fine sieve and set aside


To make the sage oil, first heat the oil to 120°C

  • 200g of pomace oil

Blitz the picked sage leaves with the hot oil for 2–3 minutes, taking care not to hurt yourself and making sure that the steam has somewhere to go


Pass the sage oil through a fine sieve, and then transfer to a bowl and chill over ice


Preheat the oven to 160°C and prepare a barbecue or grill


Bake the slices of pancetta between two flat trays for 10–12 minutes, or until golden and crispy. Leave aside to cool


Heat the oil for the sage leaf garnish to 170°C

  • vegetable oil, for deep-frying

Deep-fry the sage leaves until crispy, then drain on kitchen towel and set aside


Brush the corn on the cob with some butter, and barbecue until charred and smokey. Remove from the barbecue and slice the kernels off the cob

  • 3 fresh corn on the cob
  • butter, for basting

Preheat the oven to 180°C. Remove the cod from the brine and wash under cold water. Pat dry


Heat a large, non-stick pan over a medium heat. Add a dash of oil and then place the dried cod fillets in the pan, skin-side down. Cook the cod until the skin is crisp, and the fillets are cooked through

  • vegetable oil, for deep-frying

Remove the fillets from the pan and place on an oven tray lined with baking paper. Place a knob of butter on each fillet


Roast in the oven for 3–4 more minutes, and then rest for a few minutes


Warm the sliced corn kernels in a pan with some more butter and a pinch of flaky sea salt


Plate up the cod with the sweetcorn purée, barbecue sweetcorn, topping with the crispy sage and pancetta. Drizzle with the sage oil

One of the youngest winners in MasterChef: The Professionals history, Steven Edwards is a chef bursting with both ambition and creativity. This is clear for all to see at his restaurant etch. in Hove, where his accomplished, modern British cookery has won him numerous accolades.

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