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Recipe: Captain's Cod

fish, wild fish, buy fish, sustainable fish


Captain of the Eversfield ship, Mark, gives his favourite take on our new wild cod fillets. Simple, fresh and quick to get from fridge to table for a delicious weeknight supper.


Serves: 2

Cooking time: 20 minutes plus 5 minutes prep



  • 1 pack (2 portion) Eversfield Wild Cod
  • 50g butter
  • 1 leek, finely chopped
  • 1 romano peper, chopped
  • 4 asparagus tips
  • 8-10 new potatoes
  • 1 lemon, cut into slices or wedges
  • 1 small glass of white wine
  • Salt and pepper
  • 10g fresh parsley, chopped



  1. Preheat oven to 180°C/160°C fan/Gas Mark 4
  2. In a roasting tray pop a two small dollops of butter and place a cod fillet on each. Add another small knob of butter on the top of each and add the chopped leeks, peppers and asparagus to the tray.
  3. Pour the white wine into the tray with half the lemon and a little seasoning. Bake for 20 minutes when the fish should be just cooked – still soft and moist – and the veg tender.
  4. Meanwhile, add the new potatoes to a pan of cold, salted water and bring to the boil. Cook for 10-15 minutes until tender.
  5. Serve the new potatoes tossed with a little butter, lemon juice and the chopped parsley, alongside the fish, vegetables and the juice from the roasting tray.



Wild Cod | Wild Fish
  • Min life 2 Days
Romano Peppers | Organic Fruit & Vegetables
  • Organic
Eversfield Organic Salted Butter | Organic Salted Butter
  • Min life 7 Days
  • Organic
  • Gluten Free
  • Contains Dairy
French Parsley | Organic Herbs
  • Organic
Food & Drink Devon - Gold 2018
Great Taste 2018 - 1 star
GT Organic Beef Sirloin Steak award - 2014
TOTW Champion 2018
TOTW Gold Award - 2018
Boom winner award - 2016 (65px)
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© 2020 Eversfield Organic Ltd, All Rights Reserved | Eversfield Organic Ltd Head Office: Ellacott, Bratton Clovelly, Okehampton, Devon EX20 4LB Registered in England | Company registration number: 4954144 | VAT no: 824926805