Sea Cod with Urchin Butter

Dry age the fish (recommended): Place the fillets on a wire rack over a tray, uncovered, in the vegetable crisper for a minimum of 1 hour, preferably overnight. This draws surface moisture from the fillet and concentrates the flesh.

Make the urchin butter: Using a fork, gently fold the urchin roe through the softened butter - retain some texture in the roe rather than making it a smooth paste. Add lemon zest, lemon juice, salt and white pepper. Taste and adjust seasoning. Roll into a log in cling wrap and refrigerate until firm. The butter can be made up to 48 hours ahead.

Prepare the fish: Remove fillets from the fridge 20-30 minutes before cooking. Pat thoroughly dry with paper towel. Brush lightly with olive oil and season with salt and white pepper.

Preheat the oven: Set to Fan at 200°C and allow to come fully to temperature. Line a multi-purpose tray with baking paper. Lay fillets on tray. Slice a disc of urchin butter approx. 8-10mm thick and place one disc on top of each fillet before the tray goes into the oven on the second shelf.

Bake for 10-12 minutes. The urchin butter will melt slowly across each fillet as it cooks, basting the flesh continuously. At 10 minutes the surface of the fillet will be starting to colour and the flesh at the thickest point will be just turning opaque. At 12 minutes it should be cooked through with no remaining translucency. To check, press a thin bladed knife into the thickest point - the flesh should separate cleanly and still be just moist inside.

Rest and finish. Remove from the oven and rest on the tray for 2 minutes, plate, drizzle some of the leftover liquid over each piece and then serve immediately with lemon wedges.