Pan-fried cod with champ

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John Torode

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Recipe by John Torode

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1. Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
2. Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
3. Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.

Per serving

890 kcalories, protein 42g, carbohydrate 51g, fat 58 g, saturated fat 31g, fibre 4g, salt 0.5 g

Latest comments and suggestions

• jeannie

  31 August 2008

  jeannie commented on this recipe

  Really tasty! My Belfast husband loved it !But I needed to use less milk than the recipe said. Will definitely be making it again

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Ingredients

• 500g large potatoes , peeled and quartered
• 4 spring onions
• 2x 175g pieces of cod , skin on
• 2 tbsp olive oil
• 142ml carton double cream
• 200ml milk
• knob butter

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Ingredients

• 500g large potatoes , peeled and quartered
• 4 spring onions
• 2x 175g pieces of cod , skin on
• 2 tbsp olive oil
• 142ml carton double cream
• 200ml milk
• knob butter

Per serving

890 kcalories, protein 42g, carbohydrate 51g, fat 58 g, saturated fat 31g, fibre 4g, salt 0.5 g

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