One pan cod

One pan roast of Norwegian cod loin, green beans, new potatoes with lemon & olive oil. Ideal for Sunday lunch on warmer days, this delicious, easy roast creates the minimum of mess in the kitchen. Packed full of citrus punch, you’ll have this dish on the table in no time.

One Pan Cod Cutout 22

Serves 4:
1kg new potatoes, scrubbed and cut into wedges
4 tbsp olive oil
Loose handful of sage leaves, roughly chopped
1 lemon, cut into wedges
4-6 cloves garlic, unpeeled
500g green beans, cut in half on the diagonal
4 Norwegian cod loin fillets, weighing approx. 200g each
Salt & freshly ground black pepper.
Preheat the oven to 200°C.

In a large sturdy roasting tin, toss the potatoes in the olive oil and sage. Squeeze over the lemon juice and then tuck in the lemon skins along with the garlic cloves. Season with a little salt and freshly ground black pepper and roast in the oven for 10 minutes. Whilst the potatoes are roasting, blanch the green beans in a pan of boiling water for 3-4 minutes. Drain well then toss through the potatoes, making sure they are coated all over in oil. Lay the fish fillets over the top and season with a little more salt and pepper. Drizzle the fish with a little olive oil and roast in the oven for around 12 more minutes or until the fish is opaque and cooked through. This cooking time may vary a little, depending on the size of your fish. Serve immediately, pouring over any roasting juices.

Roasted cod flavored with basil, baby potatoes and mushrooms


Ingredients for 6 portions:
1 kg baby potatoes
700 g cod fillet
300 g mushrooms
3 green onions
50 g butter
10 basil leaves
1 garlic clove
Coarse salt
Olive oil
Pepper & Salt
Preheat oven to 200°C.

Remove the bones from the cod fillet. Then with a knife halve it lengthwise. Open and season it with salt, pepper and basil leaves. Close and string it like a roast. Also salt the outside. In a hot anti-adhesive frying pan, cook the cod roast with a drop of olive oil, skin side. When it is colored, turn it over and cook the other face. Put the roast on a plate and put it in the oven for 15 min. Wash and thinly slice the green onions. Wash and slice the mushrooms. Wash the potatoes and cut them lengthwise in 4. Blanch the potatoes in salted water (10g of coarse salt per liter). Strain the potatoes. In a hot anti-adhesive frying pan, fry quickly the mushrooms in a drop of olive oil. Season with salt and cook for 3 min. Leave aside. In a pot, put the butter. When it is sparkling, pour the potatoes and mushrooms with the garlic clove and green onions. Cook for 3 min. and season with salt and pepper. Cut the roast in 6, then garnish the plates with potatoes and put the roast above.

Fish stew

Italian seafood stew with polenta wedges. This summer fish stew is full of lovely Mediterranean flavours, basil, garlic, lemon and tomatoes, bringing sunshine to your table.

Fish Stew Cutout 3

Serves 4:
For the polenta wedges:
150g quick cook polenta
1 tbsp finely chopped fresh rosemary leaves
50g freshly grated parmesan cheese
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper

For the fish stew:
150ml red wine vinegar
2 red onions, finely chopped
3 tbsp olive oil
3 cloves garlic, crushed
500g fresh ripe tomatoes, roughly chopped
2 wide strips of lemon peel
2 tsp dried oregano
600ml fish stock
200ml dry white wine
600g Norwegian haddock or cod, cut into 5-6cm pieces 400g
shell-on Norwegian prawns
Large bunch of fresh basil, leaves roughly torn

Prepare the polenta by bringing 600ml water to the boil in a large pan. Pour the polenta into the water in a steady stream, stirring continuously. Add the parmesan, olive oil and a good seasoning of salt and freshly ground black pepper. Cook carefully for 3-4 minutes, it will bubble and splutter. Pour into a well oiled shallow tin and put aside to cool and set. To begin the stew, pour the vinegar into a heavy bottomed saucepan and add the onion. Simmer them together until the vinegar has virtually evaporated. Then reduce the heat, add the oil and garlic and fry gently for a couple of minutes. Stir through the tomatoes and add the lemon peel and oregano. Pour in the fish stock and wine and simmer gently, uncovered, for 20 minutes by which time the sauce should have reduced. Lay the haddock or cod on the surface and cover with a lid (or tight fitting piece of foil), cooking for 5 minutes, before adding the prawns. Re-cover and cook for a further 5 minutes by which time the fish should be cooked through. Remove from the heat, gently stir through the basil and taste to check the seasoning. Leave to rest, covered, whilst you fry the polenta. Heat a griddle pan to searing hot. Cut the polenta into triangles and brush each side generously with olive oil. Griddle the triangles for a couple of minutes on each side until they are crisp and golden. Serve the stew with the polenta wedges on the side and a fresh green salad.

Cod fillet with mustard sauce and fettuccini with bacon cubes


Ingredients for 6 portions:
6 cod fillet portions
500 g fettuccini
150 g bacon cubes
100 g thick cream
3 tablespoons traditional-style mustard
1 glass white wine
1 shallot
¼ chive bunch
3 cl olive oil
10 g coarse salt

Boil a big volume of salted water (10 g of coarse salt per liter). Peel and dice thinly the shallot. In a hot frying pan, roast the bacon cubes and leave aside on some absorbing paper. In the same pan, add a drop of olive oil and sweat the shallot with a small pinch of salt. Deglaze with the white wine. Reduce until it is almost dry. Add mustard and thick cream. Mix, season with pepper and cook gently for 5 min. Pour down the pasta in boiling water and cook them al dente (the time is indicated on the package). Strain them and leave aside. In a frying pan, with 2 tablespoons of olive oil, cook cod fillet portions for 3 min. on each side. Season with salt and pepper. Add the fettuccini in the hot cream 1 min to heat them. Place them in the plates. Add the bacon cubes and the cod fillet portions. Decorate with some chive blades.

Haddock risotto

Norwegian Haddock risotto with broad beans, mascarpone & mint. This creamy fish risotto can be made with fresh or frozen broad beans, but it is really worth ‘double podding’ them by squeezing them gently out of their shells.

Risotto Cutout 3

Serves 4:
500g broad beans, frozen or fresh podded weight
500g Norwegian haddock fillet
300ml milk
1 bay leaf, dried or fresh
50g unsalted butter
1tbsp olive oil
1 large onion, finely chopped
1 clove garlic, crushed
500g arborio risotto rice
200ml white wine
1 litre hot vegetable stock
3 tbsp mascarpone cheese
Generous handful of fresh mint leaves, chopped
Salt & freshly ground black pepper

To serve:
A little freshly grated parmesan cheese
A little chopped mint

Bring up a large pan of salted water to the boil and cook the broad beans for 4 minutes. Drain and rinse under cold running water to cool. Carefully squeeze each bean out of its outer shell. Set aside. Lay the fish fillets in a single layer in a deep frying pan and pour over the milk. Add the bay leaf, dot with half the butter. Season with a little salt and freshly ground black pepper and cover with a lid or tight fitting piece of foil. Poach the fish over a low heat until it is just cooked – this will take around 10 minutes, depending on the thickness of the fish. It is cooked when it is opaque and flakes easily when teased with a fork. Remove the fish to a plate and set aside. Reserve the poaching milk. In a separate pan, melt the rest of the butter with the olive and gently sweat the onion until soft and translucent but not coloured, around 10 minutes. Add the garlic and fry for a further minute before stirring through the rice. Turn up the heat a little and pour in the wine, stirring well and allowing the alcohol to evaporate for a few minutes. Pour in the reserved poaching milk and simmer steadily, stirring regularly. When it has been absorbed by the rice, begin adding the stock a ladleful at a time. Keep adding the stock and stirring well until the rice is cooked but with a little bite – you may not need to use all the stock. This will take around 15 minutes. When the rice is cooked, stir through the mascarpone and season to taste with salt and freshly ground black pepper. Gently fold through the flaked fish and shelled broad beans and allow to warm through for a couple of minutes. Serve the risotto in warmed bowls, sprinkled with freshly grated parmesan cheese and garnished with a little extra fresh mint.