The vaccine passport and a valid ID will be required to access stores as of January 18. Delivery time is 5 to 7 days. Find out more.

Due to the recent strike of our distribution center employees, delivery time is approximately 10 days.

Please note that technical problems are currently causing issues with in-store inventory updates.

Roasted cod filets, butter sauce
Roasted cod filets, butter sauce

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Roasted cod filets, butter sauce

Preparation 10 minutes
Cooking time 25 minutes
Servings 4


  • 100 ml (1/3 cup + 1 tbsp) white wine
  • 50 ml (3 tbsp  + 1 tsp) water
  • 15 ml (1 tbsp) white vinegar
  • 45 ml (3 tbsp) French shallot, minced
  • 4 thick cod filets, about 200 g (7 oz) each
  • 30 ml (2 tbsp) olive oil
  • Sea salt and freshly ground black pepper
  • 250 ml (1 cup) cold butter, cut into chunks
  • 15 ml (1 tbsp) fresh tarragon, chopped
  • 1 pinch Cayenne pepper


  1. Preheat the oven to 200°C (400°F).
  2. In a saucepan, mix together the wine, water, vinegar and shallot. Heat over medium heat until the liquid has reduced to a bit more than half.
  3. On a cooking sheet, place the cod filets.
  4. Coat with olive oil and season with salt and pepper.
  5. When the liquid reduction is completed, cook the fish in the oven for about 15 minutes.
  6. Meanwhile, with a whisk, gradually add the butter to the reduced liquid, whisking constantly to emulsify. (Maintain a slight boil during the process - if the heat is too high, it won't emulsify.)
  7. Pass the sauce through a sieve.
  8. With a spoon, squeeze the shallot to extract as much flavour as possible.
  9. Add the tarragon and Cayenne pepper.
  10. Season with salt lightly.
  11. Keep warm.
  12. Remove the fish from the oven, place the filets on serving plates and top with a generous amount of sauce.
  13. Serve immediately with mashed sweet potatoes and wilted spinach.
Availability in stores