Smoked cod, lemon butter sauce & potato pancakes

Smoked cod, lemon butter sauce

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

METHOD

  1. 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
  2. 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.
  3. 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.
  4. Pop the potato cakes into the toaster until brown and crisped up.
  5. 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.