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Milk-poached cod with parsley & jalapeño pesto
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250g miniature potatoes
175g Tenderstem broccoli spears
260g pack Waitrose 1 Icelandic Cod Loin, halved
200ml semi-skimmed milk
25g pack curly leaf parsley
10g drained jalapeño peppers from a jar
20g freshly grated Parmigiano Reggiano
1. Cut the potatoes into two or three pieces, depending on size. Cook in boiling, lightly salted water for 10 minutes, or until tender. With 3 minutes to go, add the broccoli to the pan and cook until tender.
2. Meanwhile, put the fish in a small frying pan with the milk. Bring to a simmer and cook very gently for 6-8 minutes until the fish is cooked through (white and opaque). Discard any thick stalks from the parsley, then finely chop the leaves with the peppers on a board. Mix in a bowl with the cheese and some seasoning.
3. Drain the fish and place on a plate and keep warm. Boil the milk in the pan until reduced to 2-3 tbsp. Add to the parsley mixture and stir well. Drain the potatoes and broccoli, return to the pan and dot with the butter, shaking the pan until the butter melts. Spoon onto serving plates and top with the fish and parsley ‘pesto’.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in June 2019.