Last week, we kickstarted our cooking at home series with a family favourite, banana bread. This week, we’re moving on to a fish dish that’s guaranteed to get your tastebuds tingling.
And, if there’s any fussy eaters in the family, why not slice your cod and coat with breadcrumbs to create your own fish fingers?
- 4 cod loins (skinned)
- 1 head of broccoli
- 500g new potatoes
For the sauce:
- 250ml white wine
- 75ml white wine vinegar
- 1 shallot or half a small white onion, finely diced
- 100ml double cream
- 500g butter, diced
- 50g chopped chives
- Juice of 1 lemon
Pre heat your oven to 180’c (160c fan).
Wash the new potatoes and put in a saucepan, cover with cold water and add a touch of salt. Bring to the boil and then turn the heat down slightly so the water is simmering. Cook for 20 minutes or until the potatoes are soft.
While the potatoes are boiling, make a start on your sauce. Put the shallots, wine and vinegar in a saucepan and bring to the boil.
Turn down the heat and reduce until there are 3 tablespoons. Then, add the cream and again boil, before putting your sauce to one side.
Chop the broccoli and cook in salted boiling water for 2 minutes.
Start by laying out the cod loin on a piece of kitchen paper, to remove any excess moisture.
Heat up a non-stick frying pan with a small amount of vegetable oil.
Add the cod loin to the pan and after 3 minutes, carefully turn the fish over, adding 4 small knobs of butter.
Put your pan in the oven for a further 3 minutes.
Once cooked, remove the fish from the pan and put onto your plate.
It’s important to have a hot pan at this stage to help get nice colour and texture on the fish. After 3 minutes carefully turn the fish over, add 4 small knobs of butter, put the pan in the oven for a further 3 minutes. Once cooked remove the fish from the pan and put onto your plate.
To finish your sauce, bring it back to the boil and whisk in 300g of diced butter, which will thicken the sauce. Add the chopped herbs and lemon juice.
Now, serve up and enjoy.