Baked cod & clams with purple sprouting broccoli
Serves 4
Easy
Prep:
Cook: -
Enjoy baked cod cooked with clams, butter and white wine and served with purple sprouting broccoli for a comforting fish dish. It's a lovely springtime dish
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- 50g butter
- a few oregano sprigs
- 2 garlic cloveslightly bashed
- 125ml white wine
- 4 cod fillets
- 1 lemoncut 4 slices and reserve the remainder
- 250g purple sprouting broccoli
- 1kg sustainably caught clamsor mussels (check the label)
- small handful of parsleyfinely chopped
Nutrition: Per serving
- kcal311low
- fat13g
- saturates7g
- carbs3g
- sugars2g
- fibre2g
- protein39g
- salt1.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the butter, oregano and garlic in a large, lidded ovenproof pan or baking tray that you can cover with foil and pour in the wine. Put the pan in the oven and cook for 10 mins to melt the butter and cook off some of the alcohol.
step 2
Meanwhile, season the cod with salt and pepper. After the sauce has had 10 mins, lay the cod in it and pop a lemon slice on each piece. Squeeze the juice from the remainder of the lemon into the pan. Put back in the oven for 10-15 mins until still a little undercooked in the middle.
step 3
Scatter the broccoli and clams or mussels on top of the fish, then put the lid on the pan (or cover with foil) and cook for a further 6-10 mins until the clams or mussels have opened up (discard any that don’t open) and the broccoli is cooked but retains some bite. Scatter over the parsley and serve.
