Ingredients
4 x 170g cod fillets
Spuds – 700g diced spuds (25-30mm dice) blanched
75ml oil
75g butter
10g chopped garlic
Zest 1 lemon
Salt and pepper
Crust - Pesto – bunch basil leaves
15g toasted pine nuts
125g parmesan - grated
175ml x v olive oil
150g fresh breadcrumbs (brioche)
Butter sauce – 55ml white wine
100ml cream
50g butter
juice half lemon
handful snipped chives
Salt and pepper
Method
1. BUTTER SAUCE – reduce the wine by half. Add the cream and butter, whisk and cook to thicken. Add lemon, season remove from heat, add chives
2. CRUMB – make the pesto by blending til smooth. Add the crumbs
3. SPUDS – heat the oil, add spuds, toss well, when they’re nice n brown n crispy add butter, and garlic. Season well
4. FISH – season and squeeze on some lemon juice. Spoon some of the crumb on top. Bake at 200 for 10mins
5. Serve on top of the spuds with sauce
