Easy and tasty. Sweet peas and earthy potatoes work well together. Add chiliflakes for a little kick and you have a really yummi mash. You can also use haddock or other types of white fish.
Cod with pea and potato mash
4 servings
4 thick pieces cod fillets, about 4.2 oz (120g) each
sea salt and black pepper
4 thin slices serrano or parma ham
2 lemons, halved
1.6 Ibs (500 g) potatoes, peeled and quartered
10 oz (300g) frozen peas, cooked and drained
2 tbsp butter
1/4 cup milk
½ tsp dried chiliflakes
Pre-heat your oven to 400ºF (200 C). Season the cod with salt and pepper, place them on an oiled baking tray and lay a slice of serrano ham on top.
Place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for about 8-12 minutes, depending on the thickness. Cook the potatoes until soft in boiling salted water. Meanwhile, blitz the peas in a food processor (or mash with a fork). Drain the potatoes and mash with butter, hot milk, salt and pepper. Add the mashed peas and red chiliflakes. Serve each piece of cod on a dollop of pea and potato mash and the lemon.
4 servings
4 thick pieces cod fillets, about 4.2 oz (120g) each
sea salt and black pepper
4 thin slices serrano or parma ham
2 lemons, halved
1.6 Ibs (500 g) potatoes, peeled and quartered
10 oz (300g) frozen peas, cooked and drained
2 tbsp butter
1/4 cup milk
½ tsp dried chiliflakes
Pre-heat your oven to 400ºF (200 C). Season the cod with salt and pepper, place them on an oiled baking tray and lay a slice of serrano ham on top.
Place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for about 8-12 minutes, depending on the thickness. Cook the potatoes until soft in boiling salted water. Meanwhile, blitz the peas in a food processor (or mash with a fork). Drain the potatoes and mash with butter, hot milk, salt and pepper. Add the mashed peas and red chiliflakes. Serve each piece of cod on a dollop of pea and potato mash and the lemon.
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