I love cooking with cod and I love its taste in food. Cod is such a delicate fresh fish and so delicious. This is such as tasty dish all around. As well as the fresh delicate cod, you have the juicy, lemony Argentinian shrimp which complements the fish really well. In addition these shrimps are really meaty which is a contrast to the light cod.
You also have the green nutty asparagus which gives an earthy flavour. Then of course you have buttery potatoes. Hasselback potatoes have been quite popular for a while.
The great thing about the Hasselback Potatoes is that the slits enables the butter to melt into the potatoes and really soften and flavour them. It is also just another great way to present baby potatoes.
Finally, you have the pale, green broadbeans which are actually really sweet. I also puréed half of the broadbeans and integrated them into the sauce. This gave the sauce extra sweetness. In addition, the broadbeans were also used as a garnish. This elements of the dish came together really well.
Prep: 30 mins
Cooking time: 20 mins
-2 Cod Fillets
-1 pack of Argentinian Shrimp
-1 pack of baby potatoes
-1 pack of asparagus
-1 tin of broadbeans
-1 handful of spinach
-1 Tsp parsley
-1 Tsp garlic paste
-3 Tbsp Butter
-Salt and pepper to taste
Wash and prep the food.
Cut fine slits in the baby potatoes
Place into a baking tray.
Add knobs of butter on each potato.
Cover the baby potatoes with aluminium foil.
Preheat the oven at 200 degrees
Season the cod with lemon, garlic butter and parsley.
Allow to marinade for 30 mins.
Place the cod fillets into a baking tray.
Cover the cod fillets with aluminium foil.
Fry the asparagus on a low medium heat.
Simmer the broadbeans in butter for 3-4 minutes.
Fry the prawns and add with the fish.
Place some of the broadbeans into a blender to purée.
Add butter, garlic, lemon, salt and pepper and cream to the frying pan.
Stir until the sauce thickens.
Add the puréed broadbeans to the sauce and allow to simmer.
Serve on a plate and garnish with broadbeans and parsley.