Cod with Herb Butter Sauce & Spring Vegetables

Cod with Herb Butter Sauce & Spring Vegetables

Cod with Herb Butter Sauce & Spring Vegetables

Prep Time
15 Minutes
Cook Time
30 Minutes
Ingredients
15
Servings
4
A light and delicious cod dish with spring vegetables and a herby white wine and butter sauce.
Ingredients
  • 275 grams (10 ounces) baby new potatoes or Jersey royals

  • 1 large shallot, sliced

  • 75 millilitres (3 ounces) white wine

  • 2 teaspoons white wine vinegar

  • 4 cod fillets

  • 1 tablespoon olive oil

  • 75 grams (3 ounces) spring greens

  • 12 asparagus stalks, cut into thirds

  • 50 grams (2 ounces) peas

  • 1/2 teaspoon Garlic Granules

  • 1 teaspoon Mixed Herbs

  • 125 grams (5 ounces) unsalted butter, cut into cubes

  • 2 radishes, thinly sliced

  • 4 teaspoons lemon juice

  • Sea Salt Adjustable Grinder Mill

Key Products
Garlic Granules

Product Information

£ 1.89/unit,47g
Mixed Herbs

Product Information

£ 1.69/unit,9g
Sea Salt Adjustable Grinder Mill

Product Information

£ 2.99/unit,60g

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6 and boil the potatoes for 20 minutes until cooked through.
  • 2 In a pan heat the shallot, white wine and vinegar, cook until the liquid is reduced by 3/4.
  • 3 Meanwhile place cod onto an ovenproof tray, season with salt and drizzle with olive oil, cook in the oven for 10 minutes, or until just starting to turn opaque and flake. Whilst the cod is cooking steam the spring greens asparagus and peas for 4-5 minutes until just cooked through.
  • 4 To finish the sauce, strain the shallots from the reduced wine, add the liquid back to the pan with the Garlic Granules and Mixed Herbs. Over a medium heat whisk in the butter until emulsified.
  • 5 To plate, slice the potatoes into quarters and arrange on the plate with the green vegetables and radish slices. Drizzle the lemon juice over the cod and sit atop the vegetables. Drizzle over the butter sauce and serve.
  • 6
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