|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

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

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

PT2H30M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Cod

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
print recipe
shopping List

Method

print method
1
Preheat the oven to 120°C/gas mark 1/2
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
3
Preheat the oven to 180°C/gas mark 4
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
5
Remove from the pan and place on a tray skin-side up. Set aside to heat through
6
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
7
Gently warm the potatoes in the pan with the samphire and pancetta mix
8
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
9
Finish the cod in the oven for around 6-8 minutes until just cooked
10
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
Share recipe
Graham Campbell
Graham Campbell

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

NAVIGATE

Home > Recipes > Cod fillet

© Great British Chefs 2020