Cod and pork belly may seem like an unlikely combination but this recipe proves that it works. Purple sprouting broccoli - which comes into season in early spring but sticks around until early summer - gives this delicious cod fillet recipe from Matthew Tomkinson a more seasonal twist

Method
1.
In a large pan of boiling salted water, cook the potato slices until tender. Drain and refresh in ice cold water, strain and dry
2.
Dry the cod portions on some kitchen paper and lightly dust with flour, taking care to remove the excess
3.
In a hot non-stick frying pan, fry the cod in a little oil on each side until golden brown and just cooked in the middle
4.
Turn the temperature down and add the butter and a good squeeze of lemon juice, continue to cook for a minute longer. Remove from the heat but keep the pan warm
5.
Pour a little olive oil into a hot frying pan and cook the pork belly pieces on each side until crispy and cooked through. Remove the pork belly from the pan and keep warm
6.
In the same pan sauté the potato slices until golden, season and remove
7.
Before plating up, blanch the purple sprouting broccoli spears in a pan of boiling salted water for 3 minutes or until al dente
8.
To serve, place the cod, pork belly, potato slices and purple sprouting broccoli spears onto each plate and drizzle with the lemon butter sauce from the pan
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Cod fillet recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

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An unlikely pairing of cod and pork belly characterises this elegant cod fillet recipe from Matthew Tomkinson. The perfect recipe for a spring/early summer dinner

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