Mushroom ketchup is a great addition to fish dishes and this recipe is quick and simple to make. Everything can be prepared in advance and placed in the oven with minimal fuss.
4 150g cod fillets
3 red onions (peeled and halved)
4 portobello mushrooms or field mushrooms
4 sprigs of sage
For the mushroom ketchup
1 banana shallot
1 clove of garlic
600g button mushrooms
200ml double cream
1tspn ground coriander
juice of 1 lime
To make the mushroom ketchup peel and slice the shallot and garlic, and slice all of the button mushrooms. In a large pan sweat the shallot and garlic in some rapeseed oil until soft and starting to brown. Add the sliced mushrooms and season with some salt and pepper. Cook the mushrooms on a medium heat, stirring occasionally until they start to break down and turn a light golden brown colour. This will take up to 15 minutes. If they begin to catch on the bottom of the pan, add a dash of water to deglaze the pan. When cooked and golden, add the double cream, bring to the boil and reduce for 2 minutes. Add the mix to a blender and blitz for 5 minutes until you have a smooth puree. Keep the blender running and add the lime juice, and ground coriander. Pass through a sieve if required, and adjust the seasoning.
To cook the cod pre heat your oven to 180ᵒC, cut the portobello mushrooms in two and place in a roasting tray with the red onion halves and some sage leaves. Lightly coat with some rapeseed oil, salt an pepper. Place the cod fillets on top of the onions and mushrooms and drizzle with rapeseed oil, salt and pepper. Bake the fish for 30 minutes, or until cooked through.
To finish spoon the mushroom ketchup around the fish and vegetables, and sprinkle with some freshly sliced sage. Serve in the middle of the table and let everyone dig in!