Cod with Dill Hollandaise

A light and elegant starter that pairs the buttery flavour and texture of cod with a delicious dill hollandaise.


Serves 4

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  • 1 shallot
  • 1 clove of garlic
  • 15g butter
  • 12 cavolo nero (black kale) leaves
  • 4 x 100g pieces of cod (without skin)
  • Salt and black pepper
  • 150ml dry white wine

For the Dill Hollandaise:

  • 2 egg yolks
  • 1 Tbsp. lemon juice
  • 150g melted and clarified butter
  • 2 Tbsp. finely chopped dill
  • Salt and black pepper


Preheat the oven to 125°C.

Finely chop the shallot and garlic, then lightly fry in a pan with butter.

De-stem the kale leaves and rinse thoroughly. Add to the pan and fry until just wilted.

Divide the kale across 4 x Le Creuset 10cm Mini Cocottes, using it to line the base of each cocotte. Place the cod on top and season well with salt and pepper. Pour the wine over and place the lids on. Bake in a preheated oven at 125°C for 15-17 minutes.  

To make the hollandaise, whisk the egg yolks together with 1 Tbsp. lemon juice, salt and pepper over the low heat of a double boiler, until the egg mixture turns bright and thickens slightly. Remove from heat. Slowly whisk in the melted butter until sauce is smooth and thickened. Taste the sauce and adjust seasoning as necessary. Add in the finely chopped dill.

Serve the cod cocottes with a dollop of dill hollandaise spooned over each.