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

Ingredients

Fish & Shellfish

  • 4 cod fillets, each weighing 200g, scaled and pin-boned, skin left on

Oils & Vinegars

  • olive oil
  • 500ml of olive oil
  • 25ml of white wine vinegar

Store Cupboard

  • salt
  • pepper
  • salt

Fruit & Vegetables

  • 1000g of Jersey Royal potatoes
  • 2 lemons, zest and juice
  • lemon juice, reserved

Spices & Dried Herbs

  • 1 pinch of saffron

Delicatessen

  • 150g of pancetta

Salad & Fresh Herbs

  • 500g of samphire
  • 10g of chives, chopped, plus extra to garnish

Dairy

  • 15g of butter
  • 150g of unsalted butter, diced and kept cold

Beverages

  • 50ml of white wine