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Prep Time
25 min
Cuisine
Mediterranean
You'll rustle up a buttery mash while pan-frying cod in a rich garlic & lemon butter, then serve with roast courgette for a champion mid-week meal!
Prep Time
25 min
Cuisine
Mediterranean
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 386 kJ 91 kcal |
1151 kJ 272 kcal |
Fat of which saturates |
0.3 g 0.1 g |
1 g 0.3 g |
Carbohydrate of which sugars |
15.6 g 1.6 g |
46.4 g 4.8 g |
Fibre | 2.3 g | 6.9 g |
Protein | 8.6 g | 25.7 g |
Salt | 0.07 g | 0.22 g |
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.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a full kettle
Peel the potatoes and chop them into large, bite-sized pieces
Top, tail and chop the courgette[s] into quarters lengthways, then chop into large bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry
While the potatoes are cooking, slice the lemon[s] into 4 [8] wedges
Peel and finely slice (don't chop!) the garlic cloves
Trim, then slice the spring onions
Add the chopped courgette to a tray with a drizzle of olive oil and a large pinch of salt
Squeeze over the juice of 1 [2] lemon wedge[s]
Put the tray in the oven for 8-10 min or until golden
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Pat the cod fillets dry with kitchen paper and season them with a pinch of salt and pepper
Once hot, add the cod fillets to the pan and cook for 2 min on each side
Add the sliced garlic, the juice of 1 [2] lemon wedge[s] and 30g [60g] of butter to the pan and cook for 2 min further until the cod is cooked through and the butter has melted
Tip: Your fish is cooked once it turns opaque and flakes easily
Meanwhile, return the drained potatoes to a low heat with a large knob of butter and a splash of milk
Season with a pinch of salt and a generous grind of black pepper and mash until smooth
Once smooth, stir through the chopped spring onions – this is your champ
Serve the pan-fried cod over the champ with the roast courgette to the side
Spoon over the garlic butter and garnish with the remaining lemon wedges
Enjoy!