Baked Cod, Lemony Crushed Potatoes, Bacon & Braised Lettuce
From crispy bacon to a zesty lemon dressing, this impressive dish is one you'll remember for its fabulous flavours. The bold ingredients complement the delicate baked cod beautifully. You'll even braise lettuce, a French technique that makes it tender and full-flavoured.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil a kettle
Chop your waxy potatoes (skins on) into large bite-sized pieces
Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until fork-tender
Once done, drain and set aside for later
Meanwhile, peel and finely chop (or grate) your garlic
Peel and finely slice your shallot[s]
Slice your sugar snap peas in half on a diagonal
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp
Once crispy, transfer the bacon lardons to a plate and return the pan to a medium heat
Add the chopped shallot and garlic and cook for 2-3 min or until softened
Meanwhile, reboil half a kettle
Wash your lettuce, then pat it dry with kitchen paper and cut into wedges
Cut half your lemon[s] into thin slices (make sure you save some for juicing!)
Combine the juice of the remaining lemon in a bowl with your Dijon mustard, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt – this is your lemon vinaigrette
Once the shallot has softened, add your soft cheese and 150ml [200ml] [250ml] boiled water and mix until combined
Add the sugar snap peas with a pinch of salt and pepper and cook for 3-4 min or until the peas are tender
Once tender, remove the pan from the heat and set aside for later
Add your cod fillet[s] to a baking tray with a drizzle of olive oil and season with a pinch of salt and pepper
Lay the lemon slices over the fish and put the tray in the oven for 12 min or until cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Meanwhile, chop your chives finely
Combine the drained potatoes with the lemon vinaigrette, crush lightly with a fork and give everything a good mix up
Return the sugar snap peas to a medium heat, add the lettuce wedges and cook for 2-3 min or until slightly wilted
Add the cooked bacon and chopped chives and give everything a good mix up
Serve the baked cod with the lemon crushed potatoes and bacon & braised lettuce to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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