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    Roast Fillet of Cod

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    Roast Fillet of Cod

    For a lighter dish, use spaghetti or linguine instead of potatoes - toss the cooked pasta with the mussels and juices. You could also substitute clams or cockles for the mussels.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • Cod and Mussels
    • 2 fillets of cod, descaled and boned
    • 1 tbsp olive oil
    • ½ shallot, finely chopped
    • ½ clove garlic, crushed
    • 15g butter
    • 50ml white wine
    • 200g mussels
    • Handful parsley, chopped
    • Parsley Mash
    • 2 floury potatoes, such as King Edward, Desiree or Maris Piper, peeled and roughly chopped
    • 2 tbsp extra virgin olive oil
    • 1 tbsp Dijon mustard
    • Salt and freshly ground black pepper
    • Handful parsley, chopped


    1. Preheat the oven to 200°C/gas mark 6. Boil the potatoes in salted water for 10 minutes. Drain and crush with a fork. Add the chopped parsley and incorporate the olive oil and mustard. Season to taste and set aside in a warm place.
    2. While the potatoes are cooking, season the cod fillets, heat the olive oil in a non-stick, ovenproof frying pan and fry, skin-side up for 3 minutes, until lightly coloured. Turn onto the skin side and cook until the skin is crisp. Place in the oven and continue to cook for 2-4 minutes (depending on the size of your fillets).
    3. Sweat the shallots and garlic in the butter in a small saucepan for 2 minutes. Add the white wine and bring to the boil, add the mussels, season, and cover.
    4. Boil for 1 minute. It's important to discard any mussels that don't open after boiling. Add the chopped parsley.
    5. Divide the mash between 2 plates, top with the cod and spoon the mussels and their juices around. Serve straight away.

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