Cod with Lemon & Samphire

Name: Cod with Lemon & Samphire over creamy mash with olives & tomato
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: ⅖ piece Celeriac; 400 g Potatoes; 100 g Cooking cream; 2 piece Roma tomato; ½ piece Lemon; 1 piece Garlic; 5 g Fresh flat leaf parsley; 50 g Samphire; 2 piece Cod fillet; 30 g Green olives; 2 tablespoon [Plant-based] butter; 2 teaspoon Mustard; 2 teaspoon Red wine vinegar; ½ teaspoon Sugar; 3 tablespoon Olive oil; to taste Salt and pepper

over creamy mash with olives & tomato

View our plans

Samphire is a very special vegetable. It's salt-resistant and even grows on the beach or dunes. Because the samphire is quite salty already, you don't have to add too much salt to this dish.

Tags:

Extra Veggies

•Family

Allergens:

Selderij

•Melk (inclusief lactose)

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

⅕ piece

Celeriac

(Contains: Selderij)

200 g

Potatoes

50 g

Cooking cream

(Contains: Melk (inclusief lactose))

1 piece

Roma tomato

¼ piece

Lemon

½ piece

Garlic

2.5 g

Fresh flat leaf parsley

(May be present: Selderij)

25 g

Samphire

1 piece

Cod fillet

(Contains: Vis)

15 g

Green olives

Not included in your delivery

1 tablespoon

[Plant-based] butter

1 teaspoon

Mustard

1 teaspoon

Red wine vinegar

¼ teaspoon

Sugar

1.5 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3081 kJ

Calories736 kcal

Fat41.6 g

Saturated Fat16.5 g

Carbohydrate52.6 g

Sugar8.4 g

Dietary Fiber12.4 g

Protein33.1 g

Salt2 g

Potassium966.5 mg

Calcium35.8 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Fryingpan with lid

•Tall-Sided Pan

•Aluminum Foil

•Potato Masher

Cooking Steps

Boil plenty of salted water in a pot or saucepan for the vegetables. Peel the celeriac and potatoes and cut into 2cm chunks. Weigh the celeriac and then boil for 3 minutes, along with the cooking cream. Add the potatoes and continue cooking for 12 - 15 minutes, covered. Reserve some of the cooking liquid, then drain and set aside, uncovered.

Dice the tomato and halve the olives. Cut the lemon into wedges. Crush or mince the garlic and roughly chop the flat leaf parsley.

Heat a generous drizzle of olive oil in a frying pan over medium-high heat. Fry the tomato with the sugar and red wine vinegar for 4 - 5 minutes, then reduce the heat and stir the olives, along with two-thirds of the flat leaf parsley. Season to taste with salt and pepper, then allow to simmer gently until serving, covered.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Pat the fish dry with kitchen paper and season with salt and pepper. Fry the fish for 1 - 2 minutes per side. Remove from the pan and allow to rest under aluminium foil until serving. Melt a knob of butter in in the same frying pan and fry the garlic for 1 minute, then stir in the samphire and fry for another 1 - 2 minutes.

In the meantime, mash the celeriac and potatoes with the mustard and a knob of butter, along with a splash of cooking liquid to make it smooth. Mix well and season to taste with salt and pepper.

Serve the mash on plates. Top with the samphire and the fish. Serve the tomato-olive sauce alongside. Garnish with the rest of the parsley and the lemon wedges.