Chefs' Recipes

Roast Murray cod with puttanesca butter

Alex Wong's riff on roast fish mingles Asian ingredients with Italian flavours for a delicious and versatile dish.
Roast murray cod with puttanesca butter topped with anchovies in purple bowl.Ben Dearnley

Lana chef Alex Wong shares his Italian-inspired recipe for roast Murray cod, resting on a bed of poppy puttanesca butter.


Puttanesca relish
Puttanesca butter



For puttanesca relish, heat oil in a frying pan over medium-high heat, add shallot and garlic; cook, stirring occasionally, until softened (5 minutes). Add verjuice and shio kombu; cook until reduced by three-quarters (2-3 minutes). Add remaining ingredients, except parsley; cook, stirring frequently until liquid has evaporated (2 minutes). Add parsley; stir until wilted. Set aside.


For puttanesca butter, place stock, verjuice and dashi in a small saucepan over high heat. Bring to the boil and reduce by half (5 minutes). Remove from heat, gradually whisk in butter, then stir in puttanesca relish and season to taste. Set aside until ready to use.


Preheat oven to 230˚C. Line a large oven tray with baking paper. Season cod fillets on both sides, place, skin-side up on prepared tray. Bake until just cooked (10-12 minutes). Rest 5 minutes before serving.


To serve, place cod on a serving platter, spoon over puttanesca butter and top with anchovy fillets and chives.

This recipe also calls for cooling (see method).

Shio kombu and pickled mustard greens are available from Asian supermarkets.


Related stories