ROAST COD FILLET, CHARRED BABY GEM AND ASPARAGUS TIPS
COD is becoming more and more popular these days, and the only downside to this is that the prices soar. I use cod on the menu from time to time, but as well as cod I use coley. What I love about cod is that, when cooked, how nice it is when you have these big flakes that are tender and light.
SERVES 4
4 cod portions
2 baby gem lettuce
4 Rooster potatoes
100g butter
16 tips of asparagus
20g butter Sun-blushed tomatoes
Small packet of broadbeans
Method:
Preheat the oven to 180C. With the outer leaves of the baby gem, trim up the core but keep it on. Carefully cut through the gem in half, through the core so it holds together. Season the gem. Put a pan on the heat, with very little oil, and once hot put the gem in, flat side down. Achieving a nice golden colour, it should slightly char with the oil. Turn over and do the same with the other side. Peel and slice the potatoes thinly, melt the butter, then fold the butter through the potatoes. Season well then place on a deep baking tray, then cover with tin foil, place in the oven at 180C for about one hour. Once cooked, take out of the oven, press another baking tray on top of the foil and let it cool down. Once cooled, tip onto a piece of greaseproof paper, cut into even pieces to then fry off lightly, to achieve a nice even golden colour all around. Peel and trim the asparagus, then put it in boiling salted water until cooked. Refresh it in iced salted water. Once cold, take out of the water and put to one side. Pick and cook the broadbeans in boiling salted water and, like the asparagus, refresh in iced salted water, then drain. Once drained and cooled, pick out the beans from the pods. Cut the sun-blushed tomatoes into even-sized dice. Season the cod on both sides, then place in a hot frying pan, getting a nice golden colour. Turn over and do the other side the same way, then turn over and pop in the oven for about 4½ minutes depending on size.
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