Saffron Butter Codfish

Growing up in a Persian household is bound with phenomenal cuisine on a daily base. My love for all the rich spices, particularly saffron, led me to what I do today. Every dish has a story and a memory to relive when you take that first bite. When I think of butter I go back to my teenage years, visiting mighty Tehran and tasting my Grandmother’s dishes everyday. Just to give you an idea of how serious we are about butter: we even stir in lumps of butter in a bowl of rice, just to make 100% sure that ‘it isn’t dry’. Then again, doesn’t butter turn any dish into a foodie spectacle. 🙂 Well, you can imagine how the Persian boy in me was jumping up and down when Lurpak asked me to share my ultimate good-food moment on the blog!

Lurpak Saffron Codfish Blog Images (1 of 9)

So obviously I have dozens of good-food moments..I mean, it’s literally my job to share those with you guys here. Nevertheless, a true good-food moment comes to life when I collect all my favorite ingredients and get to play around a bit, creating a recipe that pays tribute to the tasting pallet that I grew up with. Each dish that I develop this way is therefore an eternal tribute to all dishes that my mother, aunt and grandmothers cooked for me. A little bit of my Persian roots and my favorite products led to this good-food moment. The result: oven-baked, saffron buttered codfish on a bed of seasoned sweet potato mash and a butter-glazed fennel salad. Brutally divine! 🙂

Yes, a lot of butter was used in this recipe. Then again, why not? 🙂 No but honestly, it’s lifts this recipe into a next level dish that you simply need to eat. Why Lurpak butter? It’s by far the softest, creamiest, and brutally freshest butter that I’ve ever tasted. I haven’t tried their unsalted butter before, but a scoop of their salted butter on a loaf of fresh bread is what defines a Saturday morning for me. 🙂

WIN A TRIP TO DENMARK! (Dutch audience only)

I hereby challenge you to share your ultimate Lurpak good-food butter moment. Why? Well, you can actually win a trip to fabulous Denmark! Here’s a step by step to-do list to join this supereasy, yet highly awesome competition:

  1. Buy a stick of Lurpak salted butter.
  2. Make a picture that clearly shows both your good-food moment and the Lurpak salted butter.
  3. Share the picture on Facebook or Instagram and use #roomboter and #lurpak.
  4. That’s it

Looking forward to see all your good-food moments online!!

Here’s the recipe:

Saffron Butter Codfish w/ fennel salad & sweet potato mash


  • Codfish (filet, 2pc)
  • Serving 2
  • Chard (a handfull)
  • Cherry tomatoes (a handfull)
  • Garlic (1 clove)
  • 1/2 lime
  • 1 red onion
  • 1/2 cucumber
  • 1 fennel
  • 2 sweet potatoes (medium sized)
  • Lurpak salted butter
  • Provincial herbs
  • Paprika powder
  • Turmeric
  • Saffron


  1. Start with cooking the cubed sweet potatoes over medium heat until soft.
  2. While the sweet potatoes are cooking away, thinly slice the fennel and season with salt and pepper. Melt some Lurpak salted butter (as much as your wish - I used about 10/15gr) in a frying pan and sauté the sliced fennel and minced garlic until soft. Set aside to cool.
  3. Chop up cucumber into small cubes and slice cherry tomatoes into thin slices. Peel and thinly slice the red onion. Mix all vegetables with the cooled fennel/garlic, sprinkle some olive oil and lime, stir well and set aside.
  4. Add 2 teaspoons of provincial herbs to the cooked (and drained!) sweet potatoes together with some Lurpak salted butter (about 10/15gr). Stir well into a coarse mash. Set aside to cool.
  5. Season the codfish filets with some turmeric, paprika powder, salt and pepper. About a teaspoon should be sufficient, though you are free to use as much as you wish.
  6. Pre-heat your oven to 180 degrees (Celcius). Either create a small oven dish with aluminum foil (I like to do that 🙂 ) or use a small baking tray. Place the fish and a string of tomatoes onto the tray. Add some small cubed of Lurpak salted butter on top of the fish. Add a dash of (stewing) water onto the dish as well.
  7. Sprinkle some Persian saffron (go to your local Middle-Eastern store for this) over the fish and butter, place in your pre-heated oven and bake for about 12-15 minutes. Keep in mind not to overcook the codfish by keeping it in the oven too long!
  8. Serve the codfish on a bed of sweet potato mash and somme fresh chard. Serve the sautéed fennel salad as a side dish.
  9. Bon Appétit!

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