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Norwegian Cod with Red Wine Sauce

If you pan-fry the Norwegian cod, then bake it in the oven you get a fish that is moist on the inside with a nice crust on the outside.

Cooking time50-60 min
Difficulty levelMedium



  • Preheat the oven to 170 °C.
  • Sprinkle salt on the cod and leave for approx. 15 minutes.
  • Rinse off the salt, dry the cod with a paper towel and cut into even servings.
  • Pan-fry the cod with skin side down in butter and oil for approx. 2 minutes.
  • Place the fish skin side up on a baking tray with baking paper.
  • Bake in the oven for approx. 5 minutes right before serving.

Potato and celery mash

  • Peel potatoes and celeriac, dice and cook tender in unsalted water.
  • Drain well and let the vegetables steam off.
  • Mash the vegetables and add milk and cream until a thick, not too firm mash.
  • Add butter, and taste with salt and pepper.

Red wine sauce

  • Finely chop shallot and cook with red wine until the wine reduced to almost nothing.Whisk inn butter in small dices.
  • The sauce can not be boiling while whisking inn the butter, then it will separate.
  • Taste with salt and pepper, and strain the sauce if you don't want the shallots.


  • Cut the vegetables in dices, and cook carrot, root parsley and zucchini in lightly salted water.
  • Strain off the water and mix with the tomato dices.


  • Serve the cod with the potato and celery mash, red wine sauce and vegetables.