Cod and potato layer

An easy and reasonably cheap dish to make. The fish and potatoes remain firm and moist which is a nice contrast to the the crunchy piquant topping. All you need is a simple vegetable dish like Baked pureed carrots or Chinese style broccoli for a complete, tasty dinner.

COD AND POTATO LAYER
Serves 4

INGREDIENTS:
5 tbsp butter
2 lb (900g) waxy potatoes, sliced
1 large onion, finely chopped
1 tsp wholegrain mustard
1 tsp garam masala
pinch chilli powder
1 tbsp fresh dill, chopped or 1 tsp dried
3 oz (75g) fresh breadcrumbs
1lb 9oz (700g) skinless cod fillets
2 oz (50g) Gruyere cheese, grated
salt and pepper
dill sprigs to garnish

METHOD:
Preheat the oven to 200C/400F/GMk 6. Rinse the potato slices and dry well.
Melt half of the butter in a large frying pan. Add the potato slices and stir fry until golden. Remove from the pan and drain on a paper towel.
Add the remaining butter to the pan and stir in the onion, mustard, garam masala, chilli powder, dill and breadcrumbs. Mix well and cook, stirring, for 2 minutes.
Lightly grease an oven proof dish large enough to take the fish snugly in one layer.
Layer half the potatoes in the base of the dish and top with the fish, seasoning each layer with the salt and pepper.
Finish with the remaining potato and season lightly. Spoon the breadcrumb mixture over the top and sprinkle with the grated cheese.
Bake in the oven for 25-30 minutes, until the topping is golden and crisp and the fish is cooked.

More Cod recipes

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This is one of the few ways I can get my friends kids to eat carrots.
The carrots have a light, almost souffle-ish texture. It makes a great accompaniment to fish, or in their case fish fingers, or meat pies.

BAKED PUREED CARROTS
Serves 4

INGREDIENTS:
1 tsp butter
1 pt chicken stock
1 lb carrots
salt and pepper
1 tsp dried marjoram
1 tsp plain flour
3 small eggs, separated

METHOD:
Preheat the oven to 180C/350F/GMk 4. Grease a shallow baking dish with the butter.
Cook the carrots in the stock for 15-20 minutes until tender.
Strain the carrots, reserving the stock, and puree in a food processor.
Tip the puree into a medium sized mixing bowl and season to taste.
Stir in the marjoram, flour and 1-2 tbsp of the reserved stock.
Add the egg yolks and mix well.
Whisk the egg whites until stiff and fold into the carrot mixture.
Turn into the prepared dish, level off the top and bake in the oven for 15 minutes, until set. Serve.

More Carrot recipes