This one-pan dish is all about clean flavours, using a simple method that works with any white fish like hake or haddock. If you are prepping meals in advance you can speed this recipe up significantly by using pre-cooked baby potatoes, which keep well in the fridge in an airtight container.
- 2 tbsp olive oil
- 2 banana shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 courgette, cut into thin batons
- 175 ml white wine
- 200 ml vegetable stock
- 150 g baby potatoes
- 75 ml double cream
- 12 asparagus spears
- 120 g frozen peas
- 4 cod fillets (about 175 g each)
- Sea salt and black pepper
- Flat-leaf parsley, chopped, to serve
- Heat the oil in a large sauté pan and gently fry the shallots over a medium heat for 4 minutes until softened. Add the garlic and courgette, increase the heat and fry until the courgette starts to take on some colour. Transfer the contents of the pan to a plate and set aside.
- Add the wine to the pan and bubble away until reduced by half, then add the stock and potatoes. Season well, cover and simmer for 8-10 minutes.
- Stir in the cream then return the courgettes, shallot and garlic back to the pan. Stir in the asparagus and peas then nestle the cod fillets into the pan.
- Cover with a lid and cook for 4-5 minutes until the cod is just cooked through and the asparagus is tender. Serve with a scattering of parsley.