This fish is so delicate and light. Perfect on a summer evening. Even my wife, who by all accounts hates fish, enjoyed this dish, so it must be doing something right! You could use any white fish that takes your fancy, or fillets of fresh salmon. Recipe adapted from BBC Good Food.
Cooking Time: 25 minutes
Serves: 2
Ingredients
500 g Maris piper potatoes
2 cloves of garlic, crushed
40 ml semi-skimmed milk
50 g butter
50 g fresh breadcrumbs
zest of 1/2 lemon, grated
15 g parmesan, grated
1 tbsp fresh parsley, finely chopped
2 skinless & boneless cod fillets
juice of 1/2 lemon
Green vegetables, to serve
Method
1. Peel the potatoes and cut them into quarters. Place in a pan of salted boiling water for 15-20 minutes, or until soft and tender.
2. Meanwhile, mix the breadcrumbs with the grated lemon zest, parmesan, parsley and a sprinkle of salt and pepper.
3. Heat up 1 tbsp of olive oil in a frying pan. Pan fry the cod fillets on one side for 2-3 minutes, with a light seasoning of salt and pepper. Flip them over in the pan, before spooning over the breadcrumb mixture.
4. Place the frying pan under a hot preheated grill and brown for a further 2-3 minutes. Add half the butter to the pan along with the lemon juice and remove from the grill.
5. When the potatoes are cooked, drain them before allowing them to sit and steam in the pan/colander. This removes any extra moisture. Run the potatoes through a potato ricer (or use a hand-masher) until smooth and creamy. Stir in the remaining butter, milk and crushed garlic and combine well.
6. Serve the fish on a bed of the mashed potato along with your choice of veg (I used fresh samphire, which is perfect with fish)
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