ROAST COD WITH ‘SHONY’ SEAWEED AND OATCAKE CRUST

As seen on C4 Sunday Brunch with chef and seafood expert CJ Jackson.

"Mara Seaweed blends are a delight to work with. I use Shony for this dish as it is subtle but adds umami flavour and reduces the need for added salt."

Serves 4
600g – 750g cod fillet, skinned and pin-boned
10 oatcakes, crushed to a fine crumb

Seaweed butter
100g unsalted butter
2 tbsp Shony
Grated zest 1 lemon
Freshly ground black pepper

To serve
Lemon wedges
Flat leaf parsley

Method
Make a slit down the middle of the cod and check for bones, chill until required.

Mix the butter, seaweed and ingredients together. Season lightly with pepper. Roll in a cling film to form a sausage shape and chill for 30 mins.

Heat the oven to 190'C / gas mark 5. Arrange the cod on a baking sheet and put a thick slice of the butter into the slit in the cod. Sprinkle with the oatmeal crust and bake in the oven for 8 – 10 minutes or until the cod is cooked through. Avoid overcooking.

Lift onto a plate to serve with new potatoes and garnish with lemon and parsley.