Cod with pork belly, purple sprouting broccoli and lemon butter sauce

PT30M

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Ingredients

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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
  • olive oil
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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