Lemon Butter and Parsley Sauce

Skrei is a very special type of line caught cod and is a much loved Norwegian delicacy. An extremely tasty and firm fish which is fantastic simply pan fried in a little butter and oil. It's ready in just a couple of minutes and it doesn't break up during cooking.


Here's my very simple recipe for pan-fried Skrei with a lovely lemon butter and parsley sauce. The whole dish is ready in under 15 minutes from start to finish and the main part of that time is spent gathering the ingredients together!

Availability of Skrei:
Only available between January and April each year, Skrei is migratory and journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway to reproduce.

Thanks to this epic journey through icy, dark waters, Skrei has a lean, bright white firm flesh and is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food.


Where to Buy:
Skrei is available in Harrods Food Halls, Booths or you can ask your local fishmonger.

To be classified as SKREI® the fish needs to be:

Caught fully grown - as a large mature cod before it has spawned (approx. five years old)
The skin needs to be immaculate, with no scratches, bruising or injuries
Packaged within 12 hours of being caught
Stored on ice at a temperature between 0° and 4° Celsius

Whole, fresh SKREI® is required to have the SKREI® brand fastened to the forward dorsal fin and put in a branded SKREI® box.

Yield: 2

Lemon Butter and Parsley Sauce for Fish

Skrei is a very special type of line caught cod and is a much loved Norwegian delicacy; but you can use this recipe for regular cod or other white fish.


1 shallot - finely chopped 
2 tablespoon white wine vinegar
2 tablespoons water
3 tablespoons dry white wine
1 tablespoon double (heavy) cream
120g unsalted butter - cut into cubes and kept cold in the fridge until needed
zest from a whole lemon and the juice from half the lemon
salt - just a pinch
cayenne pepper - a pinch or two


Put the shallots into a pan with the wine, white wine vinegar and water and reduce to a quarter of the original amount. This is important or your sauce will taste of vinegar.  

Add the cream and boil for a minute.

Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.  The sauce should look smooth and shiny but with no sign of an oily film.

Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt and a pinch of two of cayenne pepper.  Serve immediately over pan-fried Skrei or other white fish.
Created using The Recipes Generator

Thank you to The Norwegian Seafood Council for sending me a box of Skrei.


  1. Mmmm, I love skrei! So tender and juicy. This looks like a great simple recipe to showcase the flavour of the fish :)

  2. Not heard of skrei before but will definitely look out for it. Looks very succulent and I'm sure would be a big hit in our house.

  3. That looks delicious Jan! Loving seeing how everyone is making such different dishes with theirs!

  4. This looks delicious Jan, I love the simplicity of fish dishes and your sauce sounds fab!

  5. What a delicious looking dish Jan, I love the simplicity of cooking with fish. Your sauce looks divine too.


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