Save to your scrapbook
Lemon pepper cod, potato wedges & pea shoots
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g baby new potatoes, halved or quartered lengthways
1 tbsp essential Sunflower Oil
½ x 170g pot tartare sauce
260g Icelandic cod loin, halved
2 tbsp Cooks’ Ingredients Lemon & Pepper Crust
½ x 80g bag pea shoots
1 Cooks’ Ingredients Unwaxed Lemon
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 the crust.
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 15 minutes, until the fish is opaque and just cooked through, the crumbs are golden and the potatoes very crisp.
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.
4. 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.
Typical values per serving:
This recipe was first published in September 2018.