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


First published in 2015
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Confit Jersey Royals

Pancetta samphire

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
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
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
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
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
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
First published in 2015
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