Honey Glazed Cod with Seasonal Vegetables

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x


  • 30ml (2 tbsp) of honey
  • 30ml (2 tbsp) sherry or flower beer
  • 30g (1 oz) butter
  • 1 shallot, finely sliced
  • 1 bunch of asparagus, cut into thin diagonal strips
  • 1 bunch of carrots, washed and thinly sliced
  • 1 bunch of radishes, washed and thinly sliced
  • 250g (½ lb) oyster mushrooms, roughly chopped
  • 1/4 bunch of Chervil, chopped
  • 50ml (3 tbsp) olive oil
  • 6 pieces of cod, about 150g (5oz) each
  • salt and pepper to taste


  1. Mix the honey and sherry/beer in a bowl and set aside.
  2. Sauté the shallot, carrots and asparagus for 4 to 5 minutes in a skillet with a knob of butter and a pinch of salt. Add radishes and cook 2 minutes. Add the mushrooms and cook for another few minutes. Sprinkle with chervil.
  3. In a skillet with a drizzle of olive oil, brown the skin side of the cod for 3 minutes and season with salt and pepper. Lower the heat and lacquer the skin with the honey and sherry/beer mixture. Continue to cook for another 2 to 3 minutes.
  4. On each plate, serve a bed of crisp vegetables, place the cod on top and drizzle with sauce. Garnish liberally with chervil.


  • You can also prepare this dish in advance by initially browning the cod in the pan, then finish cooking in the oven at 200°C/fan 180°C/gas 6 for 3 minutes with the honey and sherry/beer mixture later.


  • Serving Size: 1 serving
  • Calories: 472
  • Sugar: 6.9 g
  • Sodium: 237 mg
  • Fat: 12.4 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 32.3 g
  • Fiber: 5.3 g
  • Protein: 53.7 g
  • Cholesterol: 109 mg