Garlic Butter Cod with Crushed Potatoes
Cod fillets pan-fried in foaming garlic butter with capers, parsley and lemon, served over crushed buttery new potatoes. British seaside, 25 minutes in your kitchen.
25 minEasy~601 kcal / servingBritish
Contains fishContains dairy
Nutrition
601 kcal
Calories
47 g
Protein
49 g
Carbs
24 g
Fat
Estimated, per serving
Good to know
Contains fishContains dairy
Ingredients · per serving
- 1 medium Lemon
- 80 g Frozen peas
- 3 tbsp Fresh parsley
- to taste Black pepper
- 3 cloves Garlic
- 1 tbsp Olive oil
- 40 g Butter
- 80 g Cherry tomatoes
- to taste Salt
- 1 tbsp Capers
- 250 g Cod fillet
- 300 g New potatoes
Instructions
- Halve the new potatoes. Boil in salted water 12-15 minutes until knife-tender.
- While the potatoes boil, pat the cod fillets dry. Season both sides with salt and pepper.
- Drain the potatoes well, return to the hot pan. Add the butter, salt and chopped parsley. Crush each potato lightly with the back of a fork — they should be smashed, not mashed.
- Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Lay in the cod fillets. Don't move for 3 minutes — let the crust form.
- Flip the cod gently. Add 25g butter to the pan. As it foams, add the minced garlic, capers and a small handful of cherry tomatoes.
- Tilt the pan and spoon the foaming garlic-caper butter over the fish for 1 minute. The cod is done when it flakes easily — about 5 minutes total.
- Plate the crushed potatoes. Lay the cod on top. Spoon the pan butter, capers and burst tomatoes over. Scatter parsley, squeeze with lemon. Serve with steamed greens (peas, broccoli) alongside.
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