cod, potatoes and onion

Lindsey Bareham

Only three ingredients complete this simple supper, all cooked in one pot and eaten soup-style with fork and spoon. Sliced potato, chopped onion and thick cod fillets are seasoned with salt, pepper and thyme, the juices enriched with a slug of your best olive oil and squeeze of lemon. Peas could be included – added just before the fish - or cook them separately. I puréed mine with a ½ teaspoonful of mint sauce and a teaspoonful of cream (for 1), serving it like a sauce.

serves 2; prep: 15 mins; cook: 20 mins

150g onion
3 medium potatoes, approx 350g
3 sprigs thyme
2 x thick fillets cod
2 tbsp best olive oil
1 lemon

Halve, peel and finely chop the onion. Peel the potatoes, quarter lengthways then slice across into ½ cm thick pieces.

Rinse and place in a lidded pan with the thyme and onion. Just cover with water. Add salt (a must) and boil, half covered, for 6-8 minutes until both are tender. Lay the fish, skin-side down over the veg. Cover and simmer for 5 minutes.

Use a fish slice to turn the fish. Use a knife and fork to lift away the wobbly fish skin. Add a splash of olive oil over the fish and juice from half the lemon.

Cover and cook for a further 5-8 minutes until the fish is just cooked through. Scoop fish and veg underneath into shallow bowls, spoon over remaining liquid and serve with a swirl of olive oil and a lemon wedge.

 


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