Lemon pepper cod, baby potatoes & watercress

Name: Lemon pepper cod, baby potatoes & watercress
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: 250 g baby new potatoes, halved or quartered lengthways; 1 tbsp vegetable or sunflower oil; 170 g pot tartare sauce; 260 g pack No.1 Icelandic Cod Loin, halved if the fish is in one piece; 2 tbsp Cooks’ Ingredients Lemon & Pepper Crust; 80 g bag watercress; 1 lemon, juice

The classic flavours of lemon, tartare and watercress really let plump flaky cod fillets shine. This one looks after itself in the oven after a few minutes of prep.

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Serves2
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins

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Ingredients

250g baby new potatoes, halved or quartered lengthways
1 tbsp vegetable or sunflower oil
½ x 170g pot tartare sauce
260g pack No.1 Icelandic Cod Loin, halved if the fish is in one piece
2 tbsp Cooks’ Ingredients Lemon & Pepper Crust
½ x 80g bag watercress
1 lemon, juice

Method

Preheat the oven to 220°C, gas mark 7. Put the potatoes and oil into a roasting tin, then season and roast on the top shelf of the oven for 20 minutes, until tender and golden in places.
Meanwhile, spread ½ tbsp tartare sauce over the top of each piece of cod and scatter each with 1 tbsp lemon and pepper crust.
Move the potatoes to the sides of the tin, then sit the fish in the middle, spacing the fillets as far apart as possible. Roast for 16-18 minutes, until the fish is opaque and cooked through, the crumbs are golden and the potatoes crisp.
Dress the watercress with a squeeze of lemon juice, then stir 1-2 tsp more juice into the remaining tartare sauce to loosen it. Spoon 1 heaped tbsp of the sauce onto warmed plates, top with the fish and serve with the watercress and baby potatoes.

Cook’s tip

Why not try whizzing the leftover watercress into a salsa verde of sorts? Blend it with parsley, pitted olives, garlic, capers and some lemon juice until well chopped but still with texture. Loosen with olive oil before seasoning well. Spoon it alongside the fish, or try with steamed summer vegetables, for dipping.