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

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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.





In a large pan of boiling salted water, cook the potato slices until tender. Drain and refresh in ice cold water, strain and dry
Dry the cod portions on some kitchen paper and lightly dust with flour, taking care to remove the excess
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
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
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
In the same pan sauté the potato slices until golden, season and remove
Before plating up, blanch the purple sprouting broccoli spears in a pan of boiling salted water for 3 minutes or until al dente
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

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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