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Cod With Coppa, Gnocchi & Tenderstem, Lemon & Dill Velouté

Cod With Coppa, Gnocchi & Tenderstem, Lemon & Dill Velouté

Rating
4.5rating out of 5

(1144 reviews from our customers)

Prep Time

30 min

Cuisine

Mediterranean

Savour this delicious, restaurant-worthy dish in the comfort of your own home. The stars: prime cod fillets, gnocchi and crisped British coppa ham. You’ll serve them with sugar snap peas, Tenderstem broccoli and an indulgent French-style lemon & dill velouté (‘velvet’) sauce you've made yourself. Impressive!

Prep Time

30 min

Cuisine

Mediterranean

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
cod-loins
2 x 110g cod fillets †
Sugarsnap-peas
80g sugar snap peas
Tenderstem broccoli
80g Tenderstem broccoli
fresh dill & chive mix
10g dill & chive mix
chicken stock cube (new 5/18)
1/2 chicken stock cube †
soft cheese2
50g soft cheese †
British sliced coppa
48g British sliced coppa
gnocchi 3.18
350g gnocchi †
Shaoxing wine (3.18)
15ml Chinese rice wine
You Will Need
Butter, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 2 x 110g cod fillets<span class="strong">†</span>
  • 80g sugar snap peas
  • 80g Tenderstem broccoli
  • 10g dill & chive mix
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 48g British sliced Coppa
  • 350g gnocchi<span class="strong">†</span>
  • 1 Chinese rice wine sachet (15ml)
Typical Values per 100g per serving
Energy 469 kJ
111 kcal
2262 kJ
536 kcal
Fat
of which saturates
2.7 g
1.4 g
12.8 g
6.7 g
Carbohydrate
of which sugars
13.8 g
1.1 g
66.5 g
5.1 g
Fibre 1.1 g 5.3 g
Protein 8.6 g 41.4 g
Salt 1.51 g 7.26 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
2 x 110g cod fillets
cod (fish)100%
80g sugar snap peas
sugar snap peas
80g Tenderstem broccoli
tenderstem broccoli(100%)
10g dill & chive mix
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
48g British sliced Coppa
British rspca assured pork collar, black peppercorns, salt, sugar, green peppercorns, dried herbs, preservatives: e252 and e250
350g gnocchi
potato puree 70% [water, dehydrated potato flake (potatoes, emulsifier: mono-and diglycerides of fatty acids, natural flavourings)], wheat flour (gluten), potato starch, rice flour, salt, acidity regulator: lactic acid, preservative: potassium sorbate, spices
1 Chinese rice wine sachet (15ml)
rice wine (100%)
Allergens
  • Allergens highlighted by † (fish, celery, milk, gluten)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Cod With Coppa, Gnocchi, Garden Peas & Asparagus, Lemon & Dill Velouté

Preheat your oven and start preparing your sauce

Boil a kettle.

Set the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6.

Slice the lemon[s] into wedges.

Chop the chives and the dill stalks finely (reserve the leaves for garnish!). 

Dissolve 1/2 [1] chicken stock cube in 250ml [450ml] boiled water and set aside.

 

2 Cod With Coppa, Gnocchi & Tenderstem, Lemon & Dill Velouté

Prepare your Tenderstem

Slice the Tenderstem broccoli until you reach the heads – keep the tips whole. Set aside.

Re-boil a kettle.

3 Cod With Coppa, Gnocchi, Garden Peas & Asparagus, Lemon & Dill Velouté

Cook your coppa ham

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat.

Once hot, add the sliced coppa ham and cook for 1 minute on each side or until almost crisp. 

Once crisp, transfer the sliced coppa to a baking tray and put it in the oven for 5 minutes. 

4 Cod With Coppa, Gnocchi, Garden Peas & Asparagus, Lemon & Dill Velouté

Cook your cod

Meanwhile, return the pan to a medium heat with a large knob of butter.

Pat the cod dry and season with a little salt.

Once the pan is hot, add the cod and cook for 2 minutes on each side or until deeply golden.

Add the cod to the baking tray next to the coppa, and put it in the oven for 5 minutes further.

Once done, remove the tray from the oven and leave to rest in a warm place.

 

5 Cod With Coppa, Gnocchi, Garden Peas & Asparagus, Lemon & Dill Velouté

Start cooking your sauce

Give the pan a wipe with kitchen paper and return it to a medium heat. 

Once hot, add 15g [30g] butter with 10g [20g] flour and stir for 2 minutes until a paste is formed. 

Add the Chinese rice wine and cook for 30 seconds.

Gradually whisk the chicken stock into the paste, a little at a time. Cook for 4 minutes or until a smooth, thick sauce remains.

6 Cod With Coppa, Gnocchi & Tenderstem, Lemon & Dill Velouté

Cook your gnocchi and Tenderstem

Add the sugar snap peas, gnocchi and chopped Tenderstem to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat.

Cook for 3 minutes or until cooked through.

Once done, drain the lot and set aside.

7 Cod With Coppa, Gnocchi & Tenderstem, Lemon & Dill Velouté

Finish the velouté

Add the soft cheese, a generous squeeze of lemon, the chopped dill and chives and a generous grind of black pepper to the sauce. Cook for 1-2 minutes further – this is your lemon & dill velouté.

Add the drained gnocchi, sugar snap peas and Tenderstem to the velouté and give everything a good mix up. 

8

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Serve up!

Serve the sauced gnocchi and vegetables in shallow bowls and top with the cod

Place the crispy coppa on top of the cod.

Garnish with a wedge of lemon, the reserved dill leaves and a grind of back pepper.

Enjoy! 

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