Pan-Roast Cod & Jersey Royals With Pancetta

Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon

Main
easy
5
2 hours 30 minutes

PT2H30M

Graham Campbell's cod recipe is an excellent mix of land and sea, with crispy-skinned cod and salty samphire balanced by the earthy potatoes and meaty pancetta. A lemon butter sauce is the perfect accompaniment to add a final touch of richness to the dish.

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Ingredients

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Metric

Imperial

Cod

4 cod fillets, each weighing 200g, scaled and pin-boned, skin left on
olive oil
salt
pepper

Confit Jersey Royals

1000g of Jersey Royal potatoes
1 pinch of saffron
500ml of olive oil
salt

Pancetta samphire

150g of pancetta
500g of samphire
15g of butter
2 lemons, zest and juice

Lemon butter sauce

lemon juice, reserved
50ml of white wine
25ml of white wine vinegar
150g of unsalted butter, diced and kept cold
10g of chives, chopped, plus extra to garnish

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Preheat the oven to 120°C/gas mark 1/2

Wash and dry the Jersey Royals and cut them in half lengthwise. Place the potatoes in a baking tray with the oil, saffron and a pinch of salt and cook in the oven for 1 to 1 1/2 hours, or until tender. Leave to cool in the oil

1000g of Jersey Royal potatoes
1 pinch of saffron
olive oil
salt

Preheat the oven to 180°C/gas mark 4

Add enough olive oil to coat the base of a frying pan and place over a medium-high heat. Lightly season the skin of the cod with salt and pepper. Place into the pan, skin-side down, and season the white flesh of the fish. Cook until the skin is golden and crispy, around 2-3 minutes

olive oil
salt
pepper
4 cod fillets, each weighing 200g, scaled and pin-boned, skin left on

Remove from the pan and place on a tray skin-side up. Set aside to heat through

Dice the pancetta into small lardons and fry in the cod pan until crispy. Remove any woody or fibrous stems from the samphire and add to the pan with 15g of butter. Cook for about 1 minute then add the lemon zest and season to taste

150g of pancetta, cut into 3cm x 0.5cm sticks
500g of samphire, washed with all woody bits removed
15g of butter
2 lemons, zest and juice

Gently warm the potatoes in the pan with the samphire and pancetta mix

Pour the lemon juice, wine and vinegar into a pan and reduce by ¾. Reduce the heat and whisk in the cold butter, season to taste with salt and then add the chives

lemon juice, reserved
50ml of white wine
25ml of white wine vinegar
150g of unsalted butter, diced and kept cold
10g of chives

Finish the cod in the oven for around 6-8 minutes until just cooked

To serve, place the pancetta, Jersey Royal and samphire mix in the centre of each plate. Spoon over the butter sauce and place the cod on top. Garnish with chopped chives and serve immediately

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