Feed Your Family For £20...In A Hurry! The Cookbook

Lemon Butter Cod

A speedy full flavoured dinner

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Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 4 Cod fillets
 2 tbsp Flour
 4 tbsp Lemon juice
 80 ml Butter
 2 pinches S&P
 180 g Baby Spinach
 100 g Frozen peas
 1 Handful of chopped parsley to garnish

1

Pat the fish dry with a paper towel. Put the flour in a tray and season with S&P then add the fish,turn over a few times till coated and shake them to remove the excess

2

Add the butter to a small pan on a medium heat. Cook for 3 mns appr- It will start to bubble and froth but keep stirring till the colour changes from golden yellow to brown.This is known as Beurre noisette in french.

3

As soon as you see the colour deepen take off the heat,pour into a bowl,add the lemon juice and a pinch of S&P.

4

In a separate pan heat the oil on a high heat till just smoking and add the cod. I did them in 2 batches so not to crowd the pan

5

Cook for 2 mns on either side till the edges are crisp and golden

6

Meanwhile add the Spinach and peas to the pan that held the remains of the butter

7

Cook for 4 mns till wilted

8

To serve-plate up the fish pour the butter over,add the spinach and peas and a side of cauliflower mash, season with s&p, garnish with chopped parsley and a wedge of lemon

Category

Ingredients

 4 Cod fillets
 2 tbsp Flour
 4 tbsp Lemon juice
 80 ml Butter
 2 pinches S&P
 180 g Baby Spinach
 100 g Frozen peas
 1 Handful of chopped parsley to garnish

Directions

1

Pat the fish dry with a paper towel. Put the flour in a tray and season with S&P then add the fish,turn over a few times till coated and shake them to remove the excess

2

Add the butter to a small pan on a medium heat. Cook for 3 mns appr- It will start to bubble and froth but keep stirring till the colour changes from golden yellow to brown.This is known as Beurre noisette in french.

3

As soon as you see the colour deepen take off the heat,pour into a bowl,add the lemon juice and a pinch of S&P.

4

In a separate pan heat the oil on a high heat till just smoking and add the cod. I did them in 2 batches so not to crowd the pan

5

Cook for 2 mns on either side till the edges are crisp and golden

6

Meanwhile add the Spinach and peas to the pan that held the remains of the butter

7

Cook for 4 mns till wilted

8

To serve-plate up the fish pour the butter over,add the spinach and peas and a side of cauliflower mash, season with s&p, garnish with chopped parsley and a wedge of lemon

Lemon Butter Cod

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