Cheat’s fish and ‘chip’ roasts with herb butter and peas! A perfect supper meal for any day of the week!
I grew up in a family where my Mum used to cook up a feast for the whole family every Sunday. It was the day of the week when the whole family gathered in our dinning room for a wonderful meal! And you guessed it, fluffy crunchy and pipping hot roast potatoes were always on the menu! So when I think roast potatoes, I always imagine that these should be served on a Sunday!
Roasted potatoes don’t really take long to be prepared (not as long as you imagined), and they’re also very easy to make. Great roast potato recipes can actually be enjoyed throughout the week, not just on a sunday. So I’ve partnered up with AHDB/Love Potatoes for their “What Make the Best Roast Potato?” campaign, and recreated one of their wonderful recipes to show you a new way to enjoy roasted potatoes, and that roasted potatoes don’t take a long time to be prepared. I love fish and I’ve decided to go for the cod fillets with roasted potatoes and peas, so if you follow this recipe, you will learn how to make the PERFECT roasted potatoes, with cod fillets, herb butter, and peas.
Now to make the perfect roasted potatoes, peel the potatoes, and cut into chunks. Put the potatoes in a pan with cold salted water, let the water boil then lower the heat and simmer for 5-6 minutes. Drain the potatoes well in a colander and shake to roughen the edges, as this will create space for the oil to get in and crisp the potatoes. Toss in olive oil (make sure that the potatoes are well coated), and season with salt. Tip into the roasting pan, and roast for about 25- 30 minutes (on 180c).
Cod fillets only need about 15 minutes in the oven to cook, which is perfect as you’re roasting your potatoes anyway so you can roast the potatoes and cook the cod at the same time. Which means that the dish will be ready in under 40 minutes!
So there you go! You get crispy, crunchy and fluffy roasted potatoes, with delicious cod, and peas on the side! What’s your favourite potato roast dish?
- 350g fluffy potatoes, such as Maris Piper or King Edward, peeled and cut into chunks
- 2tbsp rapeseed oil
- Salt and freshly ground black pepper
- 2 x 150g cod fillets
- 2 thin slices of shallot
- 125g peas
- ½ lemon, cut in half to make two wedges
- For the herb butter
- 1 tbsp freshly chopped chives
- 1 tbsp freshly chopped parsley
- 1 tsp non-pareille capers
- A knob of butter
- Preheat the oven to 220°C/200°C fan oven/gas mark 7. Put a tray into the oven to heat up. Put the potatoes into a pan of cold, salted water and cover with a lid. Bring to the boil then as soon as the water is boiling, turn the heat down and simmer for 5-6 minutes. Drain in a colander and shake well to roughen up the edges.
- Put 2 tbsp olive oil into a bowl and tip the potatoes into it. Toss well and season with salt. Tip into the roasting tray. Roast for 15 minutes.
- Put each piece of cod onto the baking sheet and put a slice of shallot on top of each.
- Toss the potatoes around, then return the tray to the oven and continue to roast for 15 minutes.
- Stir the chives, parsley and capers into the butter and season well. Cook the peas until tender in a pan of boiling salted water and drain well. Add a little of the mixed butter.
- Take the tray out of the oven and divide the potatoes and fish between two plates. Spoon the remaining butter onto each fish fillet and serve with the peas and lemon wedges.
This post is sponsored by Love Potatoes. Recipe courtesy of Love Potatoes. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.