COD PIECES RECIPES RECIPES

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ROASTED COD | JAMIE OLIVER RECIPES



Roasted cod | Jamie Oliver recipes image

This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple

Total Time 45 minutes

Yield 4

Number Of Ingredients 11

4 thick pieces of cod fillet about 120g each, from sustainable sources
8 thin slices of higher-welfare pancetta
2 lemons
500 g potatoes
300 g frozen garden peas
½ a fresh red chilli (optional)
1 small knob of butter
1 splash of milk
½ a bunch of fresh mint (15g)
60 g rocket
extra virgin olive oil

Steps:

    1. Preheat your oven to 200°C/400°F/gas 6.
    2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
    3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
    4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
    5. Deseed and finely dice the red chilli, if using.
    6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
    7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
    8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

Nutrition Facts : Calories 339 calories, FatContent 10.6 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 32.8 g protein, CarbohydrateContent 29.4 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 1.4 g salt, FiberContent 5.8 g fibre

COD & CHORIZO STEW RECIPE - BBC GOOD FOOD



Cod & chorizo stew recipe - BBC Good Food image

Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew

Provided by Chelsie Collins

Categories     Dinner, Supper

Total Time 27 minutes

Prep Time 10 minutes

Cook Time 17 minutes

Yield 4

Number Of Ingredients 7

1 tbsp olive oil
1 large onion, finely chopped
200g cooking chorizo, chopped into small pieces
400g can chopped tomatoes
4 cod fillets
400g can butter beans, drained
½ small pack parsley, roughly chopped

Steps:

  • Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
  • Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

Nutrition Facts : Calories 417 calories, FatContent 20 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 39 grams protein, SodiumContent 2.1 milligram of sodium

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