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Cod with spring vegetables
Cod with spring vegetables
British
Main
1 hour
Fish
Medium
Serves
4

This dish from Jeremy Lee, light yet rich, is a real celebration of all the fantastic ingredients British cuisine has to offer. You will not be disappointed after giving this one a go.

Recipe courtesy of
Ingredients

Cod

  • 4 cod portions, weighing 150–180g each
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 1 tbsp of water
  • salt

Spring Vegetables

  • 8 small globe artichokes
  • 12 Jersey Royal potatoes
  • 4 tbsp of peas
  • 4 tbsp of broad beans
  • 12 asparagus spears
  • 1 lemon, juiced
  • extra virgin olive oil
  • salt
  • pepper

Butter Sauce

  • 4 shallots, peeled and very finely sliced
  • 4 tbsp of white wine
  • 2 tsp white wine vinegar
  • 125g of butter, diced

To Serve

  • 1 tbsp of flat-leaf parsley, finely chopped
  • 1 tbsp of mint leaves, finely chopped
Method
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Method
  1. To begin, prepare the vegetables. Prepare the artichokes by trimming the stems until about 5cm long. Snap away the outer leaves until the paler centre leaves are revealed
  2. Use a vegetable peeler to remove any remaining hard outer leaves and cut across the top of the artichoke to reveal the ‘choke’ inside. Scoop out the chokes using a spoon and place immediately into acidulated water to prevent discolouration, if not cooking immediately
  3. To cook the artichokes, bring a large pan of water to the boil and add a good pinch of salt. Add the prepared artichokes and cook until tender
  4. Meanwhile, boil the Jersey Royals until tender, then drain and allow to cool slightly. Cut lengthways into quarters and set aside
  5. Cook the peas and broad beans separately in salted boiling water, then drain (reserving a little pea cooking liquid for later). Shell the broad beans. Steam or boil the asparagus until tender, depending on you rpreference
  6. Set all of your cooked vegetables aside while you prepare the butter sauce. Add the shallots, white wine and white wine vinegar to a saucepan and cook until the shallots are tender and you’re left with approximately 1 tsp of liquid in the pan – it should not be too dry. Whisk the butter into the shallots over a gentle heat. Once smooth and combined, pass the sauce through a sieve into a clean pan and set aside
  7. Preheat the oven to 200°C/gas mark 6
  8. To cook the cod, whisk together the lemon juice, olive oil and water to combine. Place the cod portions in an ovenproof pan or baking dish and drizzle over the liquid
  9. Place in the oven and cook gently in the oven for 5–6 minutes, depending on the thickness of your cod. After this time, gently prod the fish to check how much resistance it has. Once ready, remove from the oven, season and set aside
  10. While the cod is cooking, add the cooked vegetables to a pan with 8 tbsp of the pea cooking liquid, the lemon juice and a good glug of oil. Gently warm the vegetables in the mixture for approximately 5 minutes, until the vegetables have heated through nicely. Season to taste
  11. To serve, divide the vegetables between plates and top with the cod. Drizzle over the butter sauce and scatter with chopped mint and parsley

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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