Baked cod with mussels, pancetta, cider and sage

Name: Baked cod with mussels, pancetta, cider and sage
Yield: Serves 6
Ingredients: 500 ml cider; 200 ml double cream; 250 g pancetta lardons; 4 garlic cloves, thinly sliced; 3 kg mussels; 1 tbsp vegetable oil; 100 g fine salt; 1.2 kg side of cod, skin on; 4 sprigs of sage, picked and roughly chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

I love to salt or brine fish as it helps it retain its moisture and seasons the fish throughout. It makes sense to do this in the morning as your fish will need to dry a little after brining. I tend to prep the mussels at the same time and then pop them in the fridge until I need them. The dish itself takes no time to put together.

Ingredients

100 g fine salt
1.2 kg side of cod, skin on
3 kg

Main course
Autumn
Gluten-free

Method

First make the brine. Heat 200 ml water in a small pot, then add the salt and mix until it has dissolved. Pour this into a large container, then add the remaining 1.8 l water. Put the fish into the bri