Cook Like A Chef S230 Minutes

Roasted Cod with Warm Bois Boudran sauce

Name: Roasted Cod with Warm Bois Boudran sauce
Total time: 30 min
Yield: 2 servings
Ingredients: For the bois boudrin sauce:; 2 large cod loin, skin off and cleaned; Sea salt; 90ml olive oil; 10 ripe, cherry tomatoes, halves; 3 banana shallots, peeled and finely diced; 100g tomato ketchup; 15g Worcestershire sauce; 10g Dijon mustard; 1 tsp tabasco sauce; 25g tarragon leaves, chopped; 20g flat leaf parsley leaves, chopped; 20g chives, finely chopped; 1 tbsp vegetable oil, for frying; To garnish; Olive oil to garnish; Chervil to garnish

Mark MoriartyFrom the series · Cook Like A Chef S2

30 min totalServes 2Easy

Time30 min

Serves2

SkillEasy

ShowCook Like A Chef

Method

Start by salting your fish. Season the cod liberally with sea salt and leave uncovered in the fridge on a cloth for at least an hour, but ideally overnight.

To make the bois boudrin sauce, heat a non-stick frying pan and add the olive oil. Add the tomatoes and diced shallot and fry on a medium heat for 3 minutes until softened. Then add the rest of the ingredients for the sauce to the pan. Stir well with a wooden spoon to bring the ingredients together, bring to a simmer, then remove from the heat and set aside.

Portion the fish and place a non- stick pan on a high heat, add the oil and place the fish into the pan, flat side down. Cook for 2-3 minutes before flipping and cooing for a further 2 until the flesh is white and cooked through. Serve in bowls with the sauce and garnish with good quality olive oil and dill.

Cook's notes

Salt the cod and leave it uncovered in the fridge on a cloth — at least an hour, ideally overnight. It seasons the fish through, firms the flesh and is the difference between a clean sear and a pan of steam.
Fresh herbs are essential here — don't substitute dried. The tarragon, parsley and chives are the backbone of the sauce, so stir them through off the heat to keep them green.
Chop the shallots finely and keep everything barely cooked — soften the tomatoes and shallots for just three minutes so the sauce stays fresh rather than stewed.
Cod needs gentle heat: flat side down first, turn once, and take it off as soon as the flesh turns opaque and flakes under light pressure.
Spoon the sauce over just before serving, and taste it first — the ketchup, Worcestershire and mustard already carry plenty of seasoning.

Serve with Buttered new potatoes or plenty of crusty bread to mop up the sauce, with a few plain green leaves and a glass of chilled white wine.

Make ahead & storage The bois boudran can be made a few hours ahead and gently rewarmed, and leftover sauce keeps two or three days in the fridge; the cod, though, is best cooked to order and doesn't hold well.

30 Minutes

Recipe by Mark Moriarty · From the series Cook Like A Chef S2 · Photography © Appetite Media
Published 15 July 2026

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