Roasted Cod with Caper-Dill Butter and Cucumber Ribbons

Nordic

Medium · Hot

Roasted Cod with Caper-Dill Butter and Cucumber Ribbons

Delicate cod fillets roasted until just flaky, finished with a bright caper-dill butter and served alongside cool, vinegar-tossed cucumber ribbons. Clean, briny, and quietly elegant.

Recipe by

Søren Vinter

The Smørrebrød Builder

Prep

20 min

Cook

12 min

Rest

5 min

Total

37 min

Method

Prep the Cucumber Ribbons

Using a vegetable peeler, slice the cucumber into long, thin ribbons. Lay them flat and sprinkle with salt. Let rest for 5 minutes to draw out excess water, then gently squeeze dry.

Toss the cucumber ribbons with white vinegar. Set aside in the refrigerator until ready to plate.

Make the Caper-Dill Butter

In a small saucepan over low heat, melt the butter until just liquid and slightly foamy.

Remove from heat and stir in the minced capers, chopped dill, lemon zest, and a squeeze of lemon juice. Season lightly with salt. Keep warm.

Roast the Cod

Preheat oven to 200°C (400°F). Pat the cod fillets dry with paper towels.

Place cod skin-side down on a lightly oiled baking sheet. Drizzle with olive oil, then season evenly with salt and white pepper.

Roast for 10-12 minutes, until the flesh is opaque and flakes easily at the thickest point. Do not overcook.

Plate

Arrange a nest of cucumber ribbons on each plate.

Place a cod fillet atop the cucumber ribbons.

Drizzle the warm caper-dill butter generously over each fillet. Serve immediately.

Nutri-Score

Needs balance

A–E · lower is better · score 14

Calories

318

per serving

High in saturated fat · 12gHigh in salt · 1646mgHigh in protein · 23gLow sugar · 2g

Protein

23g

Carbs

Fat

24g

Sat. fat

12g

Fiber

Sugar

Sodium

1646mg

Gluten FreeDairyLow CarbPescatarianMediterraneanNordicHeart HealthyAnti InflammatoryLow Sodium AdaptableDiabetes FriendlyWeight ManagementHigh ProteinOmega 3Balanced MacrosClean Eating

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderFlakyCrispFresh

Aromas

HerbalBrinyCitrusButtery

Kitchen Equipment

Primary Tool

Oven

Oven Baking Sheet Saucepan Vegetable Peeler Tongs Paper Towels Mixing Bowl Spatula Parchment Paper

Counter FootprintMedium

Techniques

RoastingRaw PreparationCured TossedWarming

Safety & Storage

Cooking Temperature

Roast cod at 200°C (400°F) for 10-12 minutes until flesh is opaque and flakes easily. Fish is done when internal temperature reaches 63°C (145°F). Undercooked fish poses foodborne illness risk.

High Risk Population

Cod and dairy are among the top 14 allergens. Individuals with fish or milk allergies must avoid this dish entirely. Always confirm guest allergies before serving.

Cross Contamination

Raw cod fillets may contain parasites or bacteria. Use separate cutting boards and utensils for raw fish. Sanitize all surfaces after handling raw seafood before preparing other components.

Storage

Leftover cod and butter sauce must be refrigerated within 2 hours. Store fish separately from other foods. Consume within 2 days for best quality and safety.

Shelf Life

Fresh cod is highly perishable. Use same day if possible, or within 1-2 days when refrigerated at 4°C (40°F) or below. Discard if fish emits strong odor or shows slimy texture.

Handling

Cod fillets are delicate. Pat dry before roasting, avoid overhandling, and do not overcook or flesh will become dry and mealy. The 10-12 minute window is optimal for 4 pieces.

Allergen Warning

This recipe contains fish (cod) and milk (butter). Cross-contact can occur during preparation. Clearly label any stored leftovers with allergen information.

Pro Tips

Technique

When you check the cod for doneness, press gently with a fork at the thickest point — it should flake with the slightest resistance, not collapse into mush. A minute past perfect is a minute too long.

Substitution

If Arctic char or thick sea bass fillets are closer to hand, they will accept this treatment beautifully; adjust roasting time by a minute or two depending on thickness.

Presentation

The cucumber ribbons should be arranged with the same care you give the fish — they are not garnish, they are part of the architecture. Lay them flat, let them breathe.

From the chef

There is a particular quietude in building a plate where nothing fights for attention — cod that yields just so, a butter bright with capers and dill, and cool cucumber ribbons that drink the vinegar lightly. This is not a loud dish; it asks only that you trust the ingredients and resist the urge to improve what is already complete. Let the fish be the anchor, the butter its quiet exclamation.

Søren VinterThe Smørrebrød Builder

Visit profile

TagsRoastedDill ForwardBrinyBright AcidicNordicSeafoodElegantWhite Fish

AllergensFishMilk

Source: generated · June 10, 2026