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GC-hake-butter-sauce

Cod, white wine and herb sauce

serves 2 as a main

A simple sauce like this can work across many white fish dishes, with plenty of different garnishes. The balance of acidity from the wine and richness from the cream and butter is a perfect complement to the pearly flakes of cod. Be careful not to overcook the fish in an attempt to get crispy skin – just peel off the skin if you don’t like it.

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NATHAN OUTLAW

“For me, great seafood dishes are defined by their simplicity and respect for the seafood.”

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