Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up. Join Nigel Brown as he shows you a great recipe including Traditionally Smoked Cod Fillets with Celeriac Cubes and Samphire. For all the details on this.

Ingredients of cod fillet on a bed of crushed baby pots with a smoked cheese and leek sauce

  1. It's 4 of cod fillets skin on.
  2. You need 1 of leek.
  3. You need 200 grams of baby pots.
  4. You need 25 ml of white wine (sauvignon blanc).
  5. It's 500 ml of double cream.
  6. You need 1 clove of garlic.
  7. You need 30 grams of smoked cheese( more can be added if wanted).
  8. It's 25 grams of unsalted butter.

cod fillet on a bed of crushed baby pots with a smoked cheese and leek sauce instructions

  1. Finely slice leek and puree garlic.
  2. Bring a pot of salted water to the boil.
  3. While waiting for water to boil start to sweat leeks off (no colour) once soft add garlic cook for 2 mins any longer the garlic will become bitter.
  4. Add white wine reduce by 1/2 then add cream reduce by a1/4 and stir in cheese sauce and season sauce is ready when it coats the back of a spoon ( set aside when done).
  5. Add pots to boiling water until cooked crush with some butter season and keep warm. Heat large frying pan to medium heat.
  6. While pan is heating season and oil fish.
  7. Once pan is hot add fish skin side down for 6-8 mins then turn gently finish cooking for 2-3 mins fish should be firm but not fall apart and skin crispy. Warm sauce up.
  8. To plate up on WARM PLATES put pots in a pile on the middle of the plate place fish on top skin side up and drizzle with sauce.

Very nice with thick piece of fish, also do it with leek instead of parsley in the sauce. Safeway sells the smoked cod in lengths. Add salt and pepper for taste and the minced garlic. Place the mash on a plate flat. Lie the cod on top and then pour parsley sauce over.

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