Roasted cod with easy watercress sauce & roasted cherry tomatoes
For a no-fuss fish dish, try roasted cod with easy watercress sauce and roasted cherry tomatoes
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 35 - 45 mins
Nut-free
- Smear the skin of the cod with the butter and season with sea salt. Heat 1 tbsp of the oil in a frying pan. When very hot add the cod, skin side down, and fry, without moving the fish, until the skin is crisp and golden. Invert on to a shallow ovenproof dish, ready to finish it off in the oven.
- Put the cherry tomatoes in a separate shallow ovenproof dish and drizzle with another 1 tbsp oil.
- To make the sauce, cook the shallots and wine in a small pan for about 2-3 minutes until the wine has almost gone. Tip into a food processor with the crème fraîche and watercress, season with salt and pepper and blitz. Add a squeeze of lemon juice to taste, return to the pan and set aside. Lightly whip the cream until it just holds its shape. (At this stage the cod, sauce and cream can be kept in the fridge, lightly covered with cling film, for up to 4 hours.)
- About 20 minutes before you are ready to cook, preheat the oven to fan 170C/conventional 190C/gas 5. Roast the cod and tomatoes for 12-15 minutes until just cooked. Meanwhile, gently reheat the sauce, remove from the heat and fold in the cream. Taste and add more seasoning and lemon juice if necessary. Set the cod on warm dinner plates with the cherry tomatoes and spoonfuls of watercress sauce. Garnish with sprigs of parsley or chervil and serve with buttered new potatoes.
Per serving
347 kcalories, protein 34g, carbohydrate 3g, fat 20 g, saturated fat 10g, fibre 1g, salt 0.44 g
Recipe from Good Food magazine, July 2003.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1875/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 6 Icelandic cod fillets (about 175g/6oz each), skin on
- 25g butter , softened
- 2 tbsp olive oil
- 300g cherry tomatoes , a mix of red and yellow if you can get them
FOR THE SAUCE
- 2 shallots , finely chopped
- 150ml dry white wine
- half a 200g tub crème fraîche
- bunch of watercress , tough stalks removed, roughly chopped
- juice of half a lemon
- 100ml whipping cream
- parsley or chervil sprigs, to garnish
Buy ingredients
Search Good Food
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 35 - 45 mins
Nut-free
Ingredients
- 6 Icelandic cod fillets (about 175g/6oz each), skin on
- 25g butter , softened
- 2 tbsp olive oil
- 300g cherry tomatoes , a mix of red and yellow if you can get them
FOR THE SAUCE
- 2 shallots , finely chopped
- 150ml dry white wine
- half a 200g tub crème fraîche
- bunch of watercress , tough stalks removed, roughly chopped
- juice of half a lemon
- 100ml whipping cream
- parsley or chervil sprigs, to garnish
Per serving
347 kcalories, protein 34g, carbohydrate 3g, fat 20 g, saturated fat 10g, fibre 1g, salt 0.44 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
26 June 2009
Michelle, Milan commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 February 2011
irritable rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.