Lemon & Herb Parmentier Potatoes

For the past year or so I have been using Pomora Olive Oil since discovering them at the BBC Good Food Show. They import really great quality olive oil and I love cooking with it, particularly the flavoured ones. I’ve previously brought you a few recipes using there oils such as this Salt and Pepper Cod with a Hot and Spicy Salad or this Bruschetta with their Basil Oil. I’ve more recently been trying their lemon oil, as well as the rosemary. I’ve not seen rosemary oil before so this is lovely thing to try. When you pour the rosemary oil you can see the actual flecks of rosemary in it too.

‘Posh’ Fish & Chips

Posh Fish and Chips;

Fillet of Cod, Parmentier Potatoes with a Broad Bean and Pea Salsa

On Saturday morning I was watching a bit of random TV and came across a cooking show featuring Simon Rimmer. One of the dishes he was cooking was pollock, with a  potato rosti and an really interesting looking salsa of peas and broad beans to go with it. I had already got some cod fillets out of the freezer so decided to adapt his dish, as I really wanted to try my hand at the salsa. There were no particular quantities that he specified so I made it up as I went along, but it turned out really well.  My version was Cod fillet and Parmentier Potatoes with a Broad Bean and Pea Salsa. The salsa was really delicious, so will defintely be using it again, it would go well with all white fish and chicken.

Serves 2

Ingredients:

For the potatoes

• 2 large potatoes peeled and diced into 1cm cubes
• 3 cloves garlic
• salt and pepper
• olive oil

For the Cod

• 2 fillets sustainably caught Cod
• salt and pepper
• juice half lime

For the salsa

• 2 handfuls podded broad beans
• 1 large handful frozen or fresh peas
• 1 handful chopped coriander
• half a red onion finely diced
• 1 green/red chilli finely diced
• 4 tbsp cider vinegar
• salt and pepper

Method

1. First prepare the salsa. Boil a saucepan of water, add the peas and broad beans, bring back to the boil for 30 seconds then remove from the heat and refresh.

2. Leave aside to cool. Put the coriander into a blender with the cider vinegar and blend into a paste. Add this paste to the chopped chilli and onions, and mix in the beans and peas. Season to taste with salt and pepper, and add a little more cider vinegar if needed. Refrigerate until later.

1. Heat olive oil in a frying pan and add in the cubed potatoes and fry off for about 5 mins. Then take of the heat, spread out on a baking sheet, season and sprinkle over the crushed garlic. Roast in the oven until cooked and golden brown – about  30 mins roughly.

1. In the same frying pan, heat a little more olive oil and then when hot put in the cod, skin side down and cook for about 5 mins. Squeeze the lime juice over the fish, then put in the oven to finish off, about another 5 mins, but very dependent on size of the fillet so please take this into account.

2. To serve place the cod on top of the potatoes and drizzle over the salsa!

Happy eating 🙂