LEMON PEPPER COD, BABY POTATOES & PEA SHOOTS

ingredients | serves 2 | time 40 mins

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 Lemon

step 1

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 1 tbsp lemon and pepper crust

step 2

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 cooked through, the crumbs are golden and the potatoes very crisp

step 3

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 tbsp of the sauce onto warmed plates, top with the fish and serve with the pea shoots and baby potatoes