Lightly fried fish on potato rostis with bacon, served with a spicy tomato sauce. Simon Rimmer's quick and tasty meal cooked on Sunday Brunch
For the roast cod
For the rostis
For the sauce
Preheat the oven to 180°C/gas mark 4. Dust the cod in seasoned flour. Heat the oil in a frying pan and fry the fish for 3-4 minutes. Transfer to the oven and cook for 4 minutes.
For the rostis, grate the parboiled potatoes and mix with the bacon lardons and tarragon. Shape into 4 patties and fry for 3 minutes each side. Drain on a plate lined with some kitchen paper.
For the sauce, in another pan, fry the onion, garlic, peppers and chilies for 5 minutes. Add the tomato purée and cook for a further 5 minutes, then finish by adding the tomatoes and simmering for 6 minutes.
Purée the sauce and push through a sieve to get a smooth sauce. You may need to add a little water to thin.
Serve the rosti with the cod on top and a spoonful of sauce.
The best chefs on TV and over 6,000 recipes