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Fried cod with lacinato kale, caramelised onions, oven-baked cauliflower and egg butter

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(Serves 4)

  • 400 gr cod
  • 2 onions
  • 4 eggs
  • 1 cauliflower
  • 100 gr garden peas
  • 150 gr lacinato kale
  • 1 solo garlic
  • Salt
  • Pepper
  • Oil
  • Butter


  • Caramelised onions: Peel the onions and cut them into thick slices. Heat a little butter in a frying pan to a medium heat, and fry the onion for 7–8 minutes, or until it is caramelised. Leave the onion on a low heat until ready to serve.
  • Boil the eggs for 7–8 minutes.
  • Oven-baked cauliflower: Cut the cauliflower into small florets. Place the cauliflower florets on a baking tray and mix with a little oil, salt and pepper. Cook the cauliflower in the oven for 10–15 minutes.
  • Peel and finely chop the garlic. Heat a little oil in a frying pan to a high heat. Fry the fish for 2–3 minutes on each side. Turn the heat down to a medium heat, add the garlic and 1 tbsp of butter, and spoon the butter over the fish while it fries for approx. 2 minutes on each side. Season with salt and pepper.
  • Heat a little oil in a pan to a medium high heat. Sauté the peas and the lacinato kale for 3-4 minutes, and season with salt and pepper.
  • Egg butter: Peel the boiled eggs and cut them into cubes. Heat 3 tbsp of butter in a pan to a medium high heat.