Peel and dice the celery.
Peel the spring onions and cut in half lengthwise.
Finely chop all the herbs.
Cut each cod fillet in half widthwise.
Boil the diced celery for 5 minutes, then drain. In a sauté pan, heat a little olive oil and a knob of butter. Brown the celery with the onions and a little rosemary, stirring frequently.
Preheat the oven to 240°C.
Place the cod halves skin-side down on a baking sheet lined with aluminum foil.
Season with salt and pepper, sprinkle with half the chopped herbs, drizzle with olive oil, then top with the remaining halves. Lightly score the skin, add the rest of the herbs and dot with butter pieces. Season again with salt and pepper, and drizzle with more olive oil.
Bake at 200°C for about 30 minutes, basting occasionally with the cooking juices.
Serve the roasted cod with the sautéed celery.
A creation of Chef Hubert
