Ingredients

Serves 2

• 250g new potatoes, thickly sliced
• 500ml chicken stock
• Olive oil
• 2 courgettes, thickly sliced
• 1/2 Lemon, zest & juice
• 125ml double cream
• 1 Large handful fresh flatleaf parsley, roughly chopped
• 2 thick sustainable cod fillets
• 2 tbsp plain flour
• Salt & pepper to season

Method

1. In a saucepan, heat the stock and simmer the potatoes for 6-7 minutes.
2. Drain,  and set aside.
3. Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat.
4. Fry the courgettes and lemon zest, until golden.
5. Add the potatoes, pour in the cream and 125ml of the reserved stock and bring to a gentle simmer.
6. Stir in the lemon juice and parsley.
7. Heat 1 tbsp oil in another frying pan over a medium-high heat.
8. Season the flour with salt and pepper, then dust the cod and fry for 2-3 minutes on each side until lightly golden and just cooked.
9. Serve immediately with the creamy potato and courgette mixture.

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