Cod with cauliflower fennel mash

Too few ratings

β€œA moreish take on the humble mashed potato. Serve with fish or meat and some bright greens!”

Difficulty

Medium πŸ‘
40
min.
Preparation
0
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
cod fillets
lemon
salt
pepper
russet potatoes
1Β½ tbsp ground fennel seed
30 ml cream
20 g butter
100 g broad beans
2 cloves garlic
olive oil (for frying)
Β½ bag golden enoki mushrooms
Metric
Imperial

Utensils

  • pot
  • potato masher
  • rubber spoon
  • bowl
  • colander
  • cling wrap
  • frying pan
  • Step 1/7

    • salt
    • russet potatoes
    • 1Β½ tbsp ground fennel seed
    • pot

    Peel and chop potatoes into small cubes. Add fennel seeds, salt, boiling water and bring to the boil. Cool until potatoes are soft.

  • Step 2/7

    • 30 ml cream
    • 20 g butter
    • potato masher
    • rubber spoon
    • bowl
    • colander

    Drain and mash the potatoes, add butter, cream and mash once more. Use a rubber spoon to combine

  • Step 3/7

    • cling wrap

    Cover with cling wrap and set aside.

  • Step 4/7

    • cod fillets
    • pepper
    • olive oil (for frying)
    • frying pan

    Coat a pan with olive oil and set the heat to high. Season the fish with salt and pepper and place on hot pan.

  • Step 5/7

    Once the fish achieves a brown color, remove and reduce heat to medium. Add more oil if needed.

  • Step 6/7

    • 100 g broad beans
    • 2 cloves garlic
    • Β½ bag golden enoki mushrooms

    Crush garlic cloves into the pan, add broad beans and stir. Add mushrooms and cook for about a minute. Close to allow some steaming for brighter color.

  • Step 7/7

    • lemon

    Plate starting with mash, vegetables and then fish on top. Drizzle lemon and serve.