cod with honey recipe
OccasionsSpanish Recipes

This delicious Cod with Honey recipe is from Brindisa founder Monika Linton's book, Brindisa: The True Food of Spain. It balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish is the perfect centrepiece for your table.

Method:
  1. Preheat the oven to 220°C/gas 7.
  2. Peel and core the apples and cut into eighths.
  3. Heat a little olive oil in a frying pan, put in the apple slices and sugar and cook gently until caramelised.
  4. In a separate pan, dry fry the pine nuts until they are lightly toasted, then keep to one side.
  5. In a bowl, mix the alioli and honey together.
  6. Coat the cod pieces in flour, then heat a generous amount of olive oil in a pan, making sure it comes no further than a third of the way up the pan. If you have a thermometer, it should be-180°C; otherwise, drop in some flour and if it sizzles gently: then the oil is ready.
  7. Put in the floured cod and deep-fry for around 2 minutes until golden, depending on the thickness. Lift out and drain on kitchen paper.
  8. Arrange the apple slices in the base of an ovenproof dish, and place the fried cod on top, skin side down. Spread a thick layer of the alioli and honey mixture over the top. Sprinkle with the pine nuts and bake in the preheated oven for 4-6 minutes, until golden brown (if it doesn’t brown enough, you could put it under a hot grill to finish for 2-3 minutes).
  9. Heat the PX vinegar in a pan and let it bubble up until reduced by just over half, then drizzle over the dish before serving.

Method for the Honey Alioli:

  1. Place all the ingredients in a blender (ensure the egg and oil are the same temperature)
  2. Blend until smooth
  3. Store in a piping bag in the fridge and serve cold 

Little tip: See our video about de-salting cod here

Cod With Honey Alioli

Cooking timeCooking time: 20 min
Ready in: 30 min
Prep time: 10 min
Serves: 4 as a main

This delicious Cod with Honey recipe is from Brindisa founder Monika Linton's book, Brindisa: The True Food of Spain. It balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish is the perfect centrepiece for your table.

Ingredients

Brindisa products

a little olive oil
100ml PX sherry vinegar (optional) to finish
30g honey
4 x 300g pieces of de-salted cod loin
Olive oil, for deep-frying
300ml arbequina olive oil
1tbsp Morcatel vinegar
50gr honey

Other products

2 jazz apples or braeburn
120g sugar
1 heaped tablespoon pine nuts
Plain flour for coating
FOR THE HONEY ALIOLI:
1 egg
a pinch of salt
1 garlic glove

Shop the recipe - 7 products available

Brindisa Arbequina Olive Oil 1L
Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.
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£20.25
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Alemany Mountain Honey in Ceramic Jar Brindisa Spanish FoodsAlemany Mountain Honey in Ceramic Jar Brindisa Spanish Foods
Alemany Mountain Honey in Ceramic Jar 500g
The Alemany mountain honey is harvested in the late summer in Catalonia, where the bees have been feeding on the wild herbs and flowers in the foothills of the Pyrenees. The result is a runny amber coloured honey with an intense floral aroma and a gently sweet flavour with a hint of saltiness. An excellent all-around honey in a handmade ceramic pot. Makes a great gift.
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Salt Cod Fillet Brindisa Spanish FoodsSalt Cod Fillet Brindisa Spanish Foods
Salt Cod Fillet, 300g
Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home.Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 
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Brindisa Arbequina Olive Oil 1L
Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.
(37)
£20.25
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Brindisa Arbequina Olive Oil 1L
Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.
(37)
£20.25
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Unio Moscatel vinegar - Brindisa Spanish food
Unio Moscatel Vinegar 50cl
Single varietal vinegars offer subtlety and variety whatever they may be used for. This moscatel vinegar is produced by the Schutzenbach method of cold acetification which allows for the flavours of the grape variety to remain distinct. This is a delightfully floral vinegar with sweet stone fruit flavours. A 2-star Winner in Great Taste Awards 2023.
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£10.25
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Alemany Mountain Honey in Ceramic Jar Brindisa Spanish FoodsAlemany Mountain Honey in Ceramic Jar Brindisa Spanish Foods
Alemany Mountain Honey in Ceramic Jar 500g
The Alemany mountain honey is harvested in the late summer in Catalonia, where the bees have been feeding on the wild herbs and flowers in the foothills of the Pyrenees. The result is a runny amber coloured honey with an intense floral aroma and a gently sweet flavour with a hint of saltiness. An excellent all-around honey in a handmade ceramic pot. Makes a great gift.
(4)
£19.75
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Method:
  1. Preheat the oven to 220°C/gas 7.
  2. Peel and core the apples and cut into eighths.
  3. Heat a little olive oil in a frying pan, put in the apple slices and sugar and cook gently until caramelised.
  4. In a separate pan, dry fry the pine nuts until they are lightly toasted, then keep to one side.
  5. In a bowl, mix the alioli and honey together.
  6. Coat the cod pieces in flour, then heat a generous amount of olive oil in a pan, making sure it comes no further than a third of the way up the pan. If you have a thermometer, it should be-180°C; otherwise, drop in some flour and if it sizzles gently: then the oil is ready.
  7. Put in the floured cod and deep-fry for around 2 minutes until golden, depending on the thickness. Lift out and drain on kitchen paper.
  8. Arrange the apple slices in the base of an ovenproof dish, and place the fried cod on top, skin side down. Spread a thick layer of the alioli and honey mixture over the top. Sprinkle with the pine nuts and bake in the preheated oven for 4-6 minutes, until golden brown (if it doesn’t brown enough, you could put it under a hot grill to finish for 2-3 minutes).
  9. Heat the PX vinegar in a pan and let it bubble up until reduced by just over half, then drizzle over the dish before serving.

Method for the Honey Alioli:

  1. Place all the ingredients in a blender (ensure the egg and oil are the same temperature)
  2. Blend until smooth
  3. Store in a piping bag in the fridge and serve cold 

Little tip: See our video about de-salting cod here

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Freshly sliced Senorio Bellota 100% Iberico Ham on a tray
Freshly Sliced Boneless Señorio Acorn Fed 100% Ibérico Ham, 100g
Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
(10)
£22.50
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Chocolate sardines novelty christmas gift barcelonaChocolate sardines novelty christmas gift barcelona
Chocolate Sardines 24g
Milk chocolate wrapped in foil to look like sardines. A great treat to amuse children. They will like these chocolate sardines more than the real ones!  Taste profile: Smooth and creamy milk chocolate with vanilla notes. By Simon Coll, a chocolatier family business founded in 1840, in Catalonia. As featured in The Guardian's 'Christmas Gift Gifts for Food Lovers' 2024
(3)
£2.65
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judion butter beans in a jar Navarrico Butter Beans, Brindisa Spanish Foods
Navarrico Butter Beans, 700g
These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.
(62)
£7.00
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brindisa spanish foods tortas de aceite
Gavino Traditional Olive Oil Biscuits 180g
The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack
(15)
£4.75
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Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
Brindisa Tarta de Santiago IGP Almond Cake 700g
Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
(92)
£13.95
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a man holding a large plate with hand carved iberico ham, acorn fed.Senorio di Montanera 100% Iberico ham, hand-carved
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Señorío Acorn Fed 100% Ibérico Ham, Hand-Carved, 100g
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa. This DOP Extremadura Ibérico de bellota ham is made from animals that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams.
(13)
£31.75
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Jar of Ortiz Sardines a la Antigua in Olive Oil
Out of stock
Ortiz Sardines in Olive Oil, 190g
Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.
(8)
£8.25
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
Out of stock
Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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