Entree: Norway – Norwegian Coastal Seafood – Skrei (Seasonal Arctic cod prized for firm white flesh, served simply with browned butter, potatoes, and capers)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 skrei fillets, approx. 7 oz (200 g) each, skin on or off as preferred
- 1.5 lb (680 g) small new potatoes or baby potatoes
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) dry white wine or fish stock (optional)
- 2 tbsp (30 g) capers, drained
- 1 tbsp (15 ml) lemon juice, plus wedges to serve
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Optional: 1 small shallot, finely minced (about 1 oz / 30 g)

Instructions

1. Place the potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender, about 12–15 minutes depending on size. Drain and keep warm.
2. Pat the skrei fillets dry and season both sides with sea salt and pepper. If using shallot, finely mince and set aside.
3. Heat 2 tbsp (30 ml) olive oil in a large nonstick or stainless skillet over medium-high heat. When hot, add the fillets skin-side down and press gently to ensure even contact. Cook until the skin is crisp and the fish is opaque two-thirds up the side, about 3–4 minutes. Flip and cook the second side 1–2 minutes until just cooked through. Transfer fillets to a warm plate and tent loosely with foil.
4. Reduce heat to medium and add the butter to the same skillet. Swirl butter as it melts and let it foam, then continue cooking until the milk solids turn golden-brown and smell nutty (beurre noisette), about 2–3 minutes. If using, add the minced shallot and cook 30 seconds. Deglaze with the white wine or fish stock, scraping up browned bits, and let reduce 30–60 seconds.
5. Stir in the capers and lemon juice, then remove from heat. Taste and adjust seasoning.
6. To serve, divide potatoes among four plates, place a skrei fillet atop each, and spoon the browned butter and caper sauce over the fish. Sprinkle with chopped parsley and serve with lemon wedges.