simon woodhouse
About Simon Woodhouse

Roast cod fillets with baby leeks, butter bean mash and watercress sauce

Ingredients (serves 4)
4 fillets of skinless and boneless cod
1 pot of summer-kissed tomatoes
2 packets of baby leeks
Splash of olive oil
1 bulb of fennel
2 tins of butter beans
200g of crème fraiche
Small knob of butter
Salt and pepper
Watercress sauce
1 packet of watercress
200g crème fraiche
Squeeze of fresh lemon
Salt and pepper

Method
1. Pre-heat the oven to 180°/Gas Mark 4, a ridged char grill pan to a medium heat and a large frying pan or non stick wok to a medium heat.

2. Remove the cod fillets from their packaging, place on a baking tray, pour over the contents of the summer kissed tomato pot (oil included) and place the tray in the pre-heated oven for 10 minutes.

3. For the butter bean mash, thinly slice the fennel and drop into the pre-heated wok or frying pan with the knob of butter, a crack of pepper and a grind of salt. Add the drained butter beans to the pan and stir occasionally until the beans start to soften. Press them against the sides of the pan to form a rustic crush or mash. Add the crème fraiche and stir through until hot.

4. Trim the leeks to remove outer leaves, roots and excess tops then place them onto the pre-heated char pan. Splash with a little olive oil, salt and pepper and roll over the pan occasionally until cooked but still crunchy.

5. Place the ingredients for the watercress sauce in a blender and process to a smooth, cold sauce. No cooking required.

6. To serve, pile the butter bean mash onto the centre of each plate, place some baby leeks on top and a fillet of cod (with its summer kissed tomatoes) on top of the leeks. Drizzle the watercress sauce around the plate, garnish with slices of lemon and watercress leaves.


Roast cod fillets with baby leeks, butter bean mash and watercress sauce