I accidentally picked up some smoked cod, thinking it was haddock, which I’ve never cooked before. So I found a suitable recipe, tweaked it a bit to make it even quicker/easier, and popped it onto the supper table (actually, if I am really honest, I popped it onto our supper trays which we have in front of the telly). As we are all avid watchers of Professional Masterchef, these days I get a review of every supper dish I produce from my husband and son, who obviously have taken on the personas of Monica and Michel!
Smoked cod, lemon butter sauce & potato pancakes
INGREDIENTS serves 4
- 8 potato cakes (ready made – sorry, but I am a bit of a cheater)
- 4 smoked cod fillets
- 50ml vegetable stock
- finely grated zest and juice of 1 lemon
- 150g butter, cut into small pieces
- 1 tbsp fresh chopped chives
- salt and freshly ground black pepper
- frozen beans and frozen peas
- Line a baking dish with foil and pop the fillets skin side down into it. Bake in a preheated oven 180 degrees F for 20 mins
- Put the stock, lemon juice and zest into a medium saucepan and gently simmer. Whisk in the butter until is has melted and the sauce is smooth. Add the chives and season with salt and pepper.
- When the fish is almost ready, boil a kettle. Put frozen veg into large saucepan and add boiled water, cook on high for 2 -3 mins.
- Pop the potato cakes into the toaster until brown and crisped up.
- To serve, place two potato pancakes on each plate. Add some beans and peas next to them. Lay a piece of fish on top of the pancakes and pour over the sauce. Garnish with extra snipped chives.