Crispy Cod with Pea Mash and Lighter Tartare Sauce

crispy cod

Cooking the cod on the barbecue gives it a mouthwateringly crispy skin, which tastes delicious served with a fragrant pea mash and a homemade tartare sauce.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 4 people

Preparation

To make the tartare sauce, put the yogurt (reserve 2 tbsp) in a bowl and stir in the capers, gherkins, shallot and chopped parsley.

Set aside.

In a pan of boiling water, cook the peas for 3 minutes.

Drain then return to the pan with the garlic, mint (if using), oil, lemon juice and the reserved yogurt.

Crush lightly with a fork to give a chunky mash. Keep warm.

Heat a barbecue or griddle pan until hot.

Season the fish and put skin side down on the barbecue or griddle.

Cover and cook for 5-6 minutes until the fish is opaque and cooked through.

Remove and rest skin side up for 2 minutes.

Steam the carrots for 3-5 minutes, until tender.

Divide the pea mash between plates, top with the fish and a dollop of tartare.

Serve with the carrots, reserved parsley and a drizzle of olive oil. 

Ingredients

200g Greek-style yogurt
2 tbsp capers, drained, rinsed and chopped
2 gherkins, drained, rinsed and chopped
1 small shallot, very finely chopped
2 tbsp chopped parsley, plus a few leaves to garnish
500g fresh or frozen peas
2 garlic cloves, crushed
1 tbsp chopped mint (optional)
1 tbsp olive oil, plus extra to drizzle
1/2 lemon, juiced
4 x 140g skin-on boneless cod fillets
2 large carrots, peeled and thickly sliced

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Ingredients

200g Greek-style yogurt
2 tbsp capers, drained, rinsed and chopped
2 gherkins, drained, rinsed and chopped
1 small shallot, very finely chopped
2 tbsp chopped parsley, plus a few leaves to garnish
500g fresh or frozen peas
2 garlic cloves, crushed
1 tbsp chopped mint (optional)
1 tbsp olive oil, plus extra to drizzle
1/2 lemon, juiced
4 x 140g skin-on boneless cod fillets
2 large carrots, peeled and thickly sliced

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Preparation

To make the tartare sauce, put the yogurt (reserve 2 tbsp) in a bowl and stir in the capers, gherkins, shallot and chopped parsley.

Set aside.

In a pan of boiling water, cook the peas for 3 minutes.

Drain then return to the pan with the garlic, mint (if using), oil, lemon juice and the reserved yogurt.

Crush lightly with a fork to give a chunky mash. Keep warm.

Heat a barbecue or griddle pan until hot.

Season the fish and put skin side down on the barbecue or griddle.

Cover and cook for 5-6 minutes until the fish is opaque and cooked through.

Remove and rest skin side up for 2 minutes.

Steam the carrots for 3-5 minutes, until tender.

Divide the pea mash between plates, top with the fish and a dollop of tartare.

Serve with the carrots, reserved parsley and a drizzle of olive oil.