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

servings4
30 minutes

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 large Maris piper potatoes
  • salt
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
  • 1 lemon
  • 50g of butter
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
6
In the same pan sauté the potato slices until golden, season and remove
  • salt
  • pepper
7
Before plating up, blanch the purple sprouting broccoli spears in a pan of boiling salted water for 3 minutes or until al dente
  • 20 purple sprouting broccoli spears
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