Blinis
£5.00
£5.00
£8.00
£6.00
£23.90
By Beleaev Family | Beleaev Caviar & Gourmet | beleaev.com
Slow-roasted cod with caviar butter takes the British everyday white fish and elevates it to luxury main. Low oven keeps the flesh silky, caviar butter melts on top.
Key Takeaways
- Use thick centre-cut cod loin
- Slow roast at 130C
- Caviar butter compound
- 12g of [Royal Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
- Don't overcook

Serves 2
1. Make caviar butter: mash 50g cold butter with 12g caviar (half), 1 tbsp chives, lemon zest. Roll in cling film. Refrigerate 1 hour minimum.
2. Preheat oven to 130C.
3. Pat cod dry. Brush with olive oil. Salt skin.
4. Place on parchment-lined tray, skin-side up.
5. Roast 18-22 min until just opaque.
6. Plate. Slice cold caviar butter into discs. Place 2 discs on top of each fillet.
7. Top with remaining 12g caviar. Scatter chives. Serve immediately.
Slow oven keeps cod silky.
Caviar butter cold so it slowly melts on warm fish.
Don't overcook. Cod goes dry fast.
Top with extra fresh caviar.
With Beluga: Use 20g of Beluga XXL for the topping.
With samphire: Add wilted samphire alongside.
Wine pairing: A premier cru Chablis.
For more seafood mains, see our halibut with caviar and salmon with caviar recipes.
Centre-cut cod loin (thick part of the fillet). Avoid thin tail pieces which dry out.
Slow at 130C keeps the flesh silky. Fast at 200C dries it out faster.
12g in butter + 12g topping per portion = 24g total per person.
Slow-roasted cod with caviar butter is one of those mains that proves British white fish deserves luxury treatment. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet food company with fulfilment hubs across the UK, Europe, the UAE, and the United States. We are committed to sourcing responsibly farmed, sustainable products and delivering them to customers within 24 to 48 hours, ensuring exceptional freshness and quality.