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