Lemon pepper cod, baby potatoes & pea shoots

Name: Lemon pepper cod, baby potatoes & pea shoots
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 250 g baby new potatoes, halved or quartered lengthways; 1 tbsp Essential Sunflower Oil; 170 g pot tartare sauce; 260 g Waitrose 1 Icelandic cod loin, halved; 2 tbsp Cooks’ Ingredients Lemon & Pepper Crust; 80 g bag pea shoots; 1 Essential Lemons

Flaky cod loin with a citrussy lemon and pepper crust, served with roasted baby potatoes and pea shoots.

5 out of 5 stars(4) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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Ingredients

250g baby new potatoes, halved or quartered lengthways
1 tbsp Essential Sunflower Oil
½ x 170g pot tartare sauce
260g Waitrose 1 Icelandic cod loin, halved
2 tbsp Cooks’ Ingredients Lemon & Pepper Crust
½ x 80g bag pea shoots
1 Essential Lemons

Method

Preheat the oven to 220°C, gas mark 7. Put the potatoes and oil into a roasting tin, season, then 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 the crust.
Push the potatoes to the sides of the roasting 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 just cooked through, the crumbs are golden and the potatoes very crisp.
Dress the pea shoots with a squeeze of lemon juice, then stir 1-2 tsp more juice into the remaining tartare sauce to loosen it. Spoon a heaped tablespoon of the sauce onto warmed plates, top with the fish and serve with the pea shoots and potatoes on the side.