Roast cod and bacon-crushed Jersey Royals

Unknown Author / 17 April 2012

A simple and delicious fish dish which can also be made with sea bass

Preparation time

5 minutes

Cooking time

20 minutes

Serves

4



Ingredients

  • 4 x 150g thick cod fillets
  • 1 tbsp olive oil
  • 300g Jersey Royal Potatoes
  • 300ml hot vegetable stock
  • 25g/1oz butter
  • 1 tbsp oil
  • 3 rashers un-smoked bacon, chopped
  • Salt and freshly ground black pepper
  • 2 tbsp sherry vinegar
  • 2 tsp clear honey
  • 1 tbsp wholegrain mustard
  • 4 tbsp olive oil

Method

Pre-heat the oven to 180°C/fan oven 160°C/Gas 4

For the roasted cod, heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes skin side down.  Transfer to a baking sheet and bake in the oven for 5 - 7 minutes, or until completely cooked through.

For the bacon-crushed potatoes, place the potatoes in a pan with the vegetable stock. Bring to the boil and cook for 20 minutes, or until the potatoes are tender. Drain, then return the potatoes to the pan and lightly crush.

Heat the oil in a pan and add the bacon. Cook until the bacon is crispy.  Remove about 3 tbsp of the bacon.  Add the crushed potatoes to the remaining bacon and toss until mixed with the bacon and juices. Season well.

For the dressing, mix together the vinegar, honey and mustard, whisk in the oil, taste and season.

Pile the crushed potatoes and top with the cod and a pile of the reserved bacon. Pour over the dressing and serve.

Tip 

If you want to serve this for dinner parties replace the cod with sea bass and serve with asparagus.

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