Roast cod on creamed spinach

Feb 22 2008 The Journal

(Serves two)

Despite scares over its availability, cod is still the king of fish. Always buy local to ensure it’s as fresh as possible. Leaving the skin on the cod adds an extra dimension to this dish; allowing it to become crispy makes it not just edible, but delicious.

Ingredients

Two, as thick as possible, 200g cod fillets – skin on

One medium leek – well washed and chopped

One onion – peeled and diced

A few potatoes – cooked, cooled and cut into chunks

½ pint double cream

A glass of white wine

Four spring onions – chopped

Two sprigs of fresh thyme – picked off the stems

200g washed and drained baby leaf spinach

Butter and cooking oil for sauteing

Handful of parsley – chopped

Salt and freshly ground black pepper

Method

Pre-heat oven to 200°C (gas mark 6). Heat a frying pan (preferably oven-proof), add a knob of butter and fry the cod, skin side down, until the skin is crisp. Turn it over and briefly fry the other side. Add the wine, season the fish and place in the oven for about 15 minutes. If the frying pan is not oven-proof, remove the fish to a roasting tin, add the wine, season and cook in the oven.

While the fish is cooking, gently saute the onion, leek and spring onion in a little butter and oil without browning. Once they are tender, add the cream and potatoes, raise the heat a little and reduce the cream for a minute or two. Add the thyme and spinach and most of the parsley, stirring gently until warmed through. You might wish to add a spoonful or two of the juices from the fish frying pan. Taste and adjust the seasoning.

To serve, spoon the creamed spinach and potatoes on to warmed serving plates and place the cod on top. Sprinkle the remaining chopped parsley on top.

Recipes are taken from Oldfields Restaurants cookbook, Passion for Real Food, out now and available in good bookshops. For discounted copies contact us at the restaurant on Claypath, in Durham on (0191) 370-9595 or go to www.oldfieldsrestaurants.com.