Recipe

A hearty and comforting cod and garlic potato bake, topped with a creamy lemon and parmesan sauce.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time:   50 minutes

British   |   Main   |   Cardiff Mum Recipe

  

Ingredients

• 2 large loose Baking Potatoes
• 250g Cod Fillets – frozen or fresh
• 1 large White Onion
• 4 cloves Garlic
• 1 tablespoon Garlic Powder
• 2 tablespoons Crème Fraîche
• 1 Chicken or Fish Stock Pot with 300ml boiling water
• 2 Lemons
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Cayenne Pepper
• 1 handful fresh Parsley leaves
• 4 sprigs of Thyme, leaves removed
• 2 Carrots, peeled and finely chopped
• 2 tablespoons of grated Parmesan   

Method

1. Preheat the oven to 200°C. If using frozen fish, defrost the fillets under cold water. Leave the skin on the potatoes and dice them, then wash and pat them dry with kitchen roll. Add the diced potatoes to a large baking dish with a drizzle of oil, garlic powder, and plenty of salt and pepper. Place the potatoes in the oven and bake for 30 minutes.
2. Meanwhile, make the sauce by adding the chopped onion and carrot with a glug of olive oil to a frying pan and fry for 10 minutes. Add the thyme and garlic and fry for another few minutes. Add the crème fraîche, parmesan, mustard, stock, cayenne pepper, and juice of one lemon. Mix well until everything is combined. Let the sauce simmer over a low heat to thicken, then add the chopped fresh parsley and mix again. Cut the cod fillets into chunks.
3. Remove the potatoes from the oven and add them to a baking dish. Pour the sauce over the top and mix. Nestle the cod chunks into the sauce. Chop the remaining lemon into chunks and nestle them around the cod. Sprinkle with more parmesan cheese and place the dish back in the oven for 20 minutes to cook. Once cooked, remove from the oven and spoon into bowls. Garnish with more fresh parsley.