Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Cod piccata with cheesy leek mash
Serves 2
Easy
Prep:
Cook:
Enjoy cod fillets with a cheesy leek mash and a caper and lemon sauce. It's a great midweek meal for two, and you can easily scale up to serve more people
Skip to ingredients
- 3 medium floury potatoes
- 1 medium leek
- 2 tsp olive oil
- 1 shallotor small onion
- 4 tbsp plain flour
- 2 cod fillet pieces
- 25g butter
- 100ml chicken or vegetable stock
- ½ lemon
- 2 tbsp capers
- 4-6 tbsp milk
- 100g mature cheddar
Nutrition: Per serving
- kcal788
- fat34g
- saturates19g
- carbs71g
- sugars7g
- fibre8g
- protein45g
- salt2.3g
Method
step 1
Wash and chop the potatoes (no need to peel) and cook in boiling salted water for 10 mins until tender.
step 2
Wash the leek, then finely slice. Heat the oil in a frying pan over a medium heat and fry the leeks with a pinch of salt until softened, about 6-8 mins. Transfer to a plate.
step 3
Finely chop the shallot, put the flour on a plate and season. Pat the fish dry, then dip in the flour. Melt the butter in the frying pan and, once foaming, cook the fish for 1-2 mins on each side until golden and just cooked. Transfer to a plate. Fry the shallot in the pan until soft.
step 4
Pour in the stock, squeeze in the lemon juice and add the capers. Season. Simmer until slightly thickened and glossy.
step 5
Drain and mash the potatoes, then stir in the leeks, milk and cheese. Serve with the fish, spoon over the sauce and finish with black pepper.
