- 4 cod fillets
- 2 ripe mangoes
- 2 tablespoons of coriander honey
- 30g of butter
- salt and pepper to taste
Melt 15g of butter in a saucepan and cook the cod fillets for around 4-5 minutes, turning them regularly. Season with salt and pepper. Meantime, prepare the mango sauce. Peel the fruit and chop it into large chunks. Cook in a saucepan using the remaining butter and honey. Cook gently over a low flame until the fruit softens and resembles a jam or purée. Season with salt and pepper to taste. Serve the cod accompanied by the mango purée.