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.
Ingredients
Metric
Imperial
- 4 cod fillets, each weighing 150g
- 4 pork belly pieces, 1cm thick and 4cm long
- 2 large Maris piper potatoes, peeled and sliced to 1cm thick
- 20 purple sprouting broccoli spears
- 50g of butter
- plain flour for dusting
- olive oil
- 1 lemon
- salt
- pepper
SAVE RECIPE
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
- 4 cod fillets
- plain flour for dusting
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
- olive oil
- 4 pork belly pieces
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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