Updated: May 27
A lovely dish packed with nutrition and lots of flavour and textures.
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
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!