A delicious fish dish with a selection of vegetables.


  • 4 fillets of cod (150g each)
  • 30 g butter
  • 110 g flour
  • seasoning
  • for the vegetable broth:
  • 1 carrot
  • 1 courgette
  • 2 sticks celery
  • 12 baby potatoes
  • 1 small head broccoli
  • 600 ml fish stock
  • 75 g butter
  • 1 glass white wine
  • 1 tblsp freshly chopped herbs


  • Preheat oven to 190°C (375°F/Gas 5).
  • Select a large pan and heat with a the butter (30g).
  • Add the salt and pepper to the flour and toss the fish in flour until it is all coated-this gives a nice crust to the fish at a later stage.
  • Pan fry flesh side down- on a hot pan until sealed on either side and then return to the oven for 8-10 minutes or depending on the thickness of the fish.
  • Method vegetable broth:
  • Peel and prepare the vegetables into neat barrel shapes
  • To turn potatoes: fill a bowl with cold water. Use a paring knife to cut the potatoes into chunks about 6.5 cm (2.5 inches) long and 4 cm (1.5 inches) thick.
  • Cut off both ends of the chunks and then pare down the sides, shaping or "turning" them into small barrel shapes with 7 faces.
  • To prevent discoloration, hold the finished turned potatoes in the bowl of cold water while you are working.
  • Add all of the vegetables to the pot and cover with the fish stock and simmer until they are gently cooked.
  • Strain off the vegetables and keep them in a warm place.
  • Return the fish stock to the heat and bring to a rapid boil with the white wine and boil for 3-4 minutes. Gently whisk in the hardened butter which will thicken and colour the sauce.
  • Continue to heat gently and then add in the chopped herbs.
  • Serve the vegetables in the bowl with the cod on top and then pour the sauce over the top. Garnish with a little flat leaf parsley.

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