Ingredients
Serves: 2
- 2 portions cod,
- 1 tbsp plain flour
- 1 tbsp olive oil
- 2 shallots, halved
- 2 cloves garlic, chopped
- 4 tbsp sun dried tomatoes, chopped
- 100g button mushroom
- 150 ml double cream
- 200 ml vegetable stock
- 1 dash Worcester sauce, optional
- 50 g Parmesan cheese, Grated
- 15 g fresh basil leaves
- salt and pepper
To serve
- 4 tbsp mash potato
Method
- Toss the cod pieces in flour. tap lightly to remove excess flour. Keep aside on a plate.
- In the meantime, over medium high heat, warm a sauté pan and drizzle the oil.
- Add the cod on the base of the pan to colour.
- Leave for 1 minute or so until lightly coloured then turn and colour for a further 2-3 minutes.
- Remove from the pan on a small plate aside and prepare the sauce.
- In the same pan, over medium heat, add the shallot, garlic, mushrooms, sun-dried tomatoes.
- cook for 2 minutes or so to soften the vegetables then stir in the cream, stock, Worcester sauce, and grated parmesan. Season well with salt and pepper.
- Reduce the heat to low and place the cod pieces back in the sauce.
- Cover with a lid on the pan and simmer for a further 4-6 minutes until the cod is fully cooked.
- If the sauce is splitting, add a drop of stock and stir to homogenise the sauce.
- Remove the pan from the heat, sprinkle over the basil leaves , parmesan and black pepper and serve with some warmed mash potato.
