Lemon Butter Cod with New Potatoes & Peas

30 min · Easy · Serves 2

565 kcal per serving · 36g protein

Tender pan-cooked cod in a glossy lemon-butter sauce, served the way British kitchens serve white fish: buttered new potatoes and sweet peas from the same pot, with the pan sauce spooned over all three.

Ingredients

• 300 g Cod fillet
• 4 tbsp Butter
• Lemon × 1
• 2 cloves Garlic
• 2 tbsp Parsley
• 4 g Salt
• 2 g Black pepper
• 400 g New potatoes
• 160 g Peas, frozen

Method

1. Start the potatoes

   

   Halve larger new potatoes, put them in a pot of cold water and add a little of the listed salt. Bring to a boil and simmer for about 15 minutes, until a knife slides in easily.

2. Sear the cod

   

   Reserve a quarter of the butter for the vegetables. Pat the cod dry and season. Heat another quarter of the butter over medium heat and cook the fish for about 3–4 minutes per side, depending on thickness, until opaque, easily flaked and 63°C in the centre. Move it gently to a warm plate.

3. Peas into the potato pot

   

   Tip the frozen peas in with the potatoes for the last 3 minutes. The potatoes are done when a knife slides in with no resistance; the peas need only to heat through and turn bright green.

4. Make the sauce

   

   Lower the heat, add the remaining half of the butter and the garlic to the fish pan and cook gently for 30–60 seconds. Add lemon juice and a spoonful of water, then swirl to bring the sauce together.

5. Butter the potatoes and peas

   

   Drain the potatoes and peas and return them to their pot off the heat. Add the reserved quarter of the butter, cover and shake gently, then taste before adding more salt.

6. Serve

   

   Spoon the potatoes and peas loosely onto warm plates and set the cod beside them. Spoon a little lemon butter over the fish and vegetables and finish with the parsley and a lemon slice.

More to cook

• Fish Fingers with Buttery Mash and Peas50 min
• Baked Cod with Olives, Tomatoes & Courgette35 min
• Cottage Pie75 min
• Fish Pie65 min