A favourite of my husband Peter’s, this baked cod with spinach and lemon potatoes would be perfect to rustle up for the weekend.
For the Lemon Potatoes:
600g new potatoes, thickly sliced
2 onions, finely chopped
2 cloves garlic, thinly sliced
handful of oregano, fresh or dried
100 ml extra virgin olive oil
juice and zest of 2 lemons
sea salt and freshly ground black pepper
For the cod:
2 cod fillets (200g each)
2 tbsps extra Virgin olive oil
30g unsalted butter
Sea salt and freshly ground black pepper
For the Sauce:
1 small onion
2 cloves of garlic
125ml fish stock
125 ml double cream
50g fresh spinach
2 small shallots, thinly chopped length-ways.
2 tbsp Olive oil
Preheat the oven to 200°C/gas mark 6. Place the potatoes in a shallow roasting tray and spread the onion, garlic and oregano over them. Pour over the olive oil, lemon juice and zest. Add enough water, pouring into the side of the tray, to just cover the ingredients. Season with sea salt and freshly ground pepper.
Bake for 45 minutes. Then turn the potatoes over and bake for a further 45 minutes, or until the potatoes are fully cooked.
Fry the onions in olive oil and butter until golden for 5 minutes in a medium heavy based frying pan. Add the garlic and fry for a further 1 minute.
Then fry the cod, skin side down for 2 minutes. Turn over, season well and add the mussels, cooking for 2 minutes.
Pour the wine and reduce by half. Then add the fish stock and cream and simmer for 2-3 minutes until the sauce thickens. Set aside.
In a small saucepan, blanche the spinach in plenty of boiled, salted water for 2 minutes. Take out with a slotted spoon and set aside.
In another small pan, fry the thinly sliced shallots in very hot oil. Set aside for the garnish.
Then, onto a plate, arrange the potatoes into a circle then place the spinach over them creating layers and finally the cod on the top.
Carefully pour the sauce around the cod stack.
Place the onions on the top creating a shallot nest.
Let me know if you make it!