Honey and elderflower baked cod with potatoes

  • 1.15 hours
  • 4 persons
Rated 4 out of 5


  • 600 g cod fillet
  • 50 g Jakobsens Danish Flower Honey
  • 50 g elderflower vinegar
  • 1/2 bunch dill
  • 1/2 bunch parsley
  • 100 g radishes
  • 50 g butter
  • 200 g water
  • 600 g potatoes
  • 8 spring onions
  • Oil


1. Preheat an oven to 230 degrees (general oven).

2. Boil the potatoes until tender and then cut them in half.

3. Boil the honey and vinegar.

4. Cut the cod into appropriate portions.

5. Place the fish on a piece of baking paper and pour the hot honey/dicing mixture over the fish.

6. Add salt and pepper and scatter dill and half of the parsley over the fish.

7. Close the baking paper around the fish like a package.

8. Place the fish in the oven and bake for about 10 minutes.

9. Toss the spring onions in a little oil.

10. Bake the spring onions in the oven for 3-5 minutes.

11. Heat the water and butter and boil the radishes for 2 minutes.

12. Pick up the radishes and save the pellets.

13. Coarsely chop the remaining half of the parsley.

14. Put the potatoes in the curd and add the parsley.

15. Add salt and pepper.

16. Arrange the fish in the paper with the potatoes, radishes and grilled spring onions, then garnish with herbs.

Product in the recipe


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