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Smoked cod & potato bake with pea puree
Smoked cod & potato bake with pea puree
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 250g chats (small coliban) potatoes, scrubbed, thinly sliced crossways
  • Salt & freshly ground black pepper
  • 1 x 400g pkt frozen smoked cod fish steaks
  • 145ml milk
  • 125ml (1/2 cup) thickened cream
  • 10.00 gm butter
  • 230g (1 1/2 cup) frozen baby peas, thawed
Instructions:
  • Preheat the oven to 230°C. Layer potatoes in a 17 x 23cm rectangular ovenproof baking dish. Season with salt and pepper. Place smoked cod steaks on top. Mix 125ml (1/2 cup) milk and 60ml (1/4 cup) cream in a jug and pour over the fish. Scatter butter on top. Bake uncovered for 20 minutes until potatoes are tender when pierced with a fork.
  • While you wait, combine peas with the remaining milk and cream in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, for 2-3 minutes until peas are vibrant green and tender. Transfer the pea mixture to a food processor or blender and blend until smooth. Season with salt and pepper to taste.
  • Using an egg lift, portion out the smoked cod bake onto plates. Top with pea puree and sprinkle with freshly ground black pepper before serving.

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