COD WITH SAMPHIRE, KALE AND BABY POTATOES

Updated: May 27

A lovely dish packed with nutrition and lots of flavour and textures.



Serves 2


Ingredients:

2 x 6oz cod fillets, skinned

200g new potatoes, washed, skin left on

120g curly kale, washed and any large stalks removed

100g samphire seagrass

2 spring onions, sliced

1 tsp butter

2 tbsps chopped parsley

2 lemon wedges

Sea salt and pepper



Method:

  • Preheat the oven to 200ºC/400ºF/gas 6

  • Put the potatoes into a pan with boiling water and simmer for 15-20 minutes until tender.

  • Put the cod onto a baking sheet, add a small dot of butter and season with salt and pepper. Bake for 10 minutes until cooked. (You can tell when the fish is cooked as it will flake easily).

  • Meanwhile, melt a little butter in a pan and cook the kale, spring onions and samphire until wilted. Season well.

  • Remove the cod from the oven and serve on a plate on top of the kale. Drizzle with olive oil and a squeeze of lemon.

* This recipe works well with almost any fish!




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