Lightly Dusted Cod, with Creamy Potatoes & Courgettes


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


  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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