Ann Marie Butler's

Pan Roasted Cod with Beetroot and Buffalo Mozzarella

Pan Roasted Cod with Beetroot and Buffalo Mozzarella

Pan Roasted Cod

This is a delicious, lighter dish but really packs a punch on flavour with the blend of pan roasted cod with oven roasted beetroot and mozzarella topped with an apricot salsa.

The use of Castletownbere cod, straight from the fishing fleet and Toons Bridge Mozzarella are truly authentic flavours of West Cork accentuated by the clever use of spices.

This is a perfect dish for entertaining and will pair very well with a burgundy from say The Chablis region with a flinty note.

This recipe has kindly been supplied by Ann Marie Butler, a classically trained chef and proprietor of Wild Garlic Coffee Shop & Restaurant in Dunmanway.

Print Recipe
Prep Time: 30 mins
Pan Roasted Cod
Cook Time: 20 mins
• 225
grams of
cod fillet
• 50
grams of
salted butter
• 1 small
onion, diced
• 100
millilitres of
vegetable stock
• 10
millilitres of
whipping cream
• 1
cinnamon stick
• 1
star anise
• 100
grams of
• 100
millilitres of
• 10 dried
• ½
red chilli, small
• 2
spring onions, finely sliced
• 125
gram of
buffalo mozzarella ball
• 1
beetroot, cooked and diced
• 1
wedge of
• 10
grams of
brown sugar
• 100
grams of
Arborio rice
• 1
clove of
garlic, crushed
• 1/2
teaspoon of
balsamic vinegar
Cooking Method:
Oven Roasted Beets:

Preheat the oven to 180 degrees.

Place the beet on a roasting tray, sprinkle the brown sugar over it an a drizzle of balsamic vinegar.

Roast for approx. 20 minutes or when the sugar has been absorbed

Apricot Salsa:

In a saucepan bring the white caster sugar, water, cinnamon and star anise to a soft boil.

Add in the apricots until soft and sweet.

Allow cool. Once chilled add the diced chilli and spring onions with the apricots and set aside until ready to plate.

In another pan sauté off half the butter adding in the white onion and one clove of crushed garlic until soft. Add in 100g of Arborio rice.

Add in the stock and allow to simmer on a low heat for seven minutes.

Add in the roasted beets, mozzarella and cream to the risotto.

Season with salt and pepper.

Pan Roasted Castletownbere Cod:

In a hot non-stick pan sear the cod skin side down until golden, turn over for a further two minutes and then finish in the oven until just flaky.

Plating up:

Using a silver cutter place the risotto at the bottom of a bowl, place the pan roasted cod directly on top, skin side up.

Sprinkle some of the apricot salsa over the cod but not too much that you take from the cod’s flavour.

Finish with micro-herbs if you desire to add some colour.