Roast Cod with Olive Oil Mash and Gremolata

Golden roast cod with Mediterranean-style vegetables and creamy herb and garlic mash make this a terrific trio from Chez Bruce
Roast Cod with Olive Oil Mash and Gremolata
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 15 minutes
  • Prep Time:
  • Effort: easy

Ingredients

For the mashed potato

  • 100 ml olive oil
  • 100 ml milk
  • 100 ml cream
  • 1 bay leaf
  • sprig thyme
  • 1/2 clove garlic
  • 12 large DesirĂ©e potatoes
  • freshly ground salt and black pepper

For the courgettes

  • 1 large courgette, diagonally sliced
  • 3 tbsp olive oil

For the tomatoes

  • 2 plum tomatoes
  • freshly ground salt and black pepper
  • 1/2 clove garlic, sliced
  • pinch dried herbs de provence

For the gremolata

  • 1 clove garlic, finely chopped
  • 1 lemon, grated zest only
  • handful parsley, finely chopped

For the fish

  • 2 tbsp olive oil
  • 4x175 g pieces thick cod fillets

  • olive oil, to serve

Method

1. Pour the olive oil, milk and cream into a saucepan. Add the bay leaf, thyme and garlic and cook over a medium heat for about 30 minutes, until the flavour of the herbs and garlic is well infused into the milk mixture.

2. Peel the potatoes and chop them into even sized chunks. Boil in salted water for 20 minutes or so, until soft. Drain and mash.

3. Strain the hot infused milk through a sieve into a jug. Then beat into the mashed potatoes until smooth and creamy. Season to taste and keep hot.

4. Meanwhile, scatter the courgettes with salt and set aside for 30 minutes.

5. Preheat the oven to 200C/gas 6.

6. Rinse the excess salt from the courgettes and pat dry on kitchen paper.

7. Without using any fat, cook the courgettes for 5 minutes on each side, in a very hot pan. They should have a pleasantly scorched appearance.

8. Remove from the pan and dress with the olive oil and pepper.

9. Cut the tomatoes in half and place in a roasting pan. Season with salt and pepper, scatter over the garlic and a little Herbes de Provence. Transfer to the oven and roast for 10 minutes.

10. To make the gremolata, mix the garlic, lemon zest and parsley together.

11. Heat the olive oil in a large ovenproof frying pan over a high heat. Add the fish and cook for 2 minutes on each side, until golden. Transfer to the oven and roast for a further 5-8 minutes, until the fish is just cooked.

12. Divide the mashed potatoes between four warmed dinner plates and place a piece of cod on each.

13. Top with courgettes and tomatoes and scatter with gremolata.

14. Drizzle generously with extra olive oil and serve immediately.

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