Pan-Seared Cod, Crushed Broad Beans and Hand-Cut Chips
Cod, chips and mushy peas is an age old combination as far as I'm concerned and you can't really beat a good chip shop dinner but every now and then I like to be a bit fancy...
When I'm at home, I'm lucky in that my mum gets an organic veg box delivered every week and there's always great, fresh, seasonal produce in the fridge for me to mess around with. The broad bean season takes place between May and September in the UK so we got a big brown bag of them last week and this is what I made with them.
Broad beans take really well to mediterranean flavours so I crushed mine together with lemon, garlic, good rapeseed oil, a few mint leaves and a good shaving of parmesan. I also like a bit of a kick in my food so I added a pinch of dried chilli flakes too! The cod I kept really simple, just searing it in the pan before finished in the oven to give it that lovely roasted flavour. As for the chips, what can I say? I'm a northerner and there doesn't need to be much of an excuse for me to add them to any meal!
This would be ideal for a dinner party as the broad beans can be prepared in advance and the recipe doesn't require much kitchen time. It's also a great meal for one when you feel like treating yourself!
Pan-Seared Cod, Crushed Broad Beans and Hand-Cut Chips
Serves 4
For the hand-cut chips:
800g baking potatoes
rapeseed oil
For the crushed broad beans:
500g broad beans (weighed in their pods)
1 clove garlic, peeled
1 lemon
good rapeseed oil
2 tbsp grated parmesan
small bunch of mint leaves, finely chopped
pinch of dried chilli flakes (optional)
For the pan-seared cod:
4 thick pieces of cod loin
vegetable oil
sea salt an freshly ground black pepper
Preheat the oven to 220C/Gas Mark 7.
To make the chips, scrub the potatoes, then halve and slice into wedges. Parboil in a large pan of boiling salted water for 4 minutes, then drain thoroughly and tip into a roasting tray. Drizzle over a little oil, add a pinch of salt and pepper, then toss together and cook for 30-40 minutes, or until golden and crispy, shaking occasionally.
To make the crushed broad beans, un-pod them and boil in salted water until just tender, about 5 minutes. Mash roughly with a fork or pulse in a food processor along with the garlic. Finely zest the lemon into the broad beans, then squeeze over the juice. Stir in 4 tbsp of rapeseed oil along with the parmesan, mint and chilli flakes (if using). Season with salt and pepper to taste. Set aside until needed.
When the chips have around 15 minutes to go prepare the fish. Pat the fish dry with kitchen paper and season liberally on both sides with salt and pepper. Place a large oven-proof frying pan over a high heat and add a good drizzle of vegetable oil. Fry the cod pieces for 2-3 minutes on one side, then place in the hot oven with the chips for 6 minutes to finish it off.
To serve, spoon a generous dollop of the crush broad beans onto the side of a plate. Top with the cod and place a small pile of chips along side. Drizzle over a little bit of the good rapeseed oil and serve immediately.
When I'm at home, I'm lucky in that my mum gets an organic veg box delivered every week and there's always great, fresh, seasonal produce in the fridge for me to mess around with. The broad bean season takes place between May and September in the UK so we got a big brown bag of them last week and this is what I made with them.
Broad beans take really well to mediterranean flavours so I crushed mine together with lemon, garlic, good rapeseed oil, a few mint leaves and a good shaving of parmesan. I also like a bit of a kick in my food so I added a pinch of dried chilli flakes too! The cod I kept really simple, just searing it in the pan before finished in the oven to give it that lovely roasted flavour. As for the chips, what can I say? I'm a northerner and there doesn't need to be much of an excuse for me to add them to any meal!
This would be ideal for a dinner party as the broad beans can be prepared in advance and the recipe doesn't require much kitchen time. It's also a great meal for one when you feel like treating yourself!
Pan-Seared Cod, Crushed Broad Beans and Hand-Cut Chips
Serves 4For the hand-cut chips:
800g baking potatoes
rapeseed oil
For the crushed broad beans:
500g broad beans (weighed in their pods)
1 clove garlic, peeled
1 lemon
good rapeseed oil
2 tbsp grated parmesan
small bunch of mint leaves, finely chopped
pinch of dried chilli flakes (optional)
For the pan-seared cod:
4 thick pieces of cod loin
vegetable oil
sea salt an freshly ground black pepper
Preheat the oven to 220C/Gas Mark 7.
To make the chips, scrub the potatoes, then halve and slice into wedges. Parboil in a large pan of boiling salted water for 4 minutes, then drain thoroughly and tip into a roasting tray. Drizzle over a little oil, add a pinch of salt and pepper, then toss together and cook for 30-40 minutes, or until golden and crispy, shaking occasionally.
To make the crushed broad beans, un-pod them and boil in salted water until just tender, about 5 minutes. Mash roughly with a fork or pulse in a food processor along with the garlic. Finely zest the lemon into the broad beans, then squeeze over the juice. Stir in 4 tbsp of rapeseed oil along with the parmesan, mint and chilli flakes (if using). Season with salt and pepper to taste. Set aside until needed.
When the chips have around 15 minutes to go prepare the fish. Pat the fish dry with kitchen paper and season liberally on both sides with salt and pepper. Place a large oven-proof frying pan over a high heat and add a good drizzle of vegetable oil. Fry the cod pieces for 2-3 minutes on one side, then place in the hot oven with the chips for 6 minutes to finish it off.
To serve, spoon a generous dollop of the crush broad beans onto the side of a plate. Top with the cod and place a small pile of chips along side. Drizzle over a little bit of the good rapeseed oil and serve immediately.
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