Cod with Creamy Courgette and Potatoes
- 500g sliced new potatoes
- 1 litre veg stock
- 4 tbsp olive oil
- 4 sliced courgettes
- 1 lemon, zest and juice
- 100ml double cream
- Chopped parsley
- 4 cod fillets
- 2 tbsp flour
- Simmer the potatoes in the stock for 6 mins, then drain and reserve the stock. Heat half the oil in a pan and fry the courgettes with the lemon zest until golden. Add the potatoes, pour in the cream and 100ml of the stock, and simmer. Stir in the lemon juice and parsley.
- Heat the remaining oil in a pan and dust the cod with flour. Fry the fish for 3 mins on each side until golden, then serve with the creamy courgettes and potatoes.
20 mins
4 serving