Hands On Time : 15 minutes with lid
Cooking Time: 25 minutes
This one-pan dish is all about clean spring flavours, using a simple method that works with any white fish like hake or haddock. If you are prepping meals in advance you can speed this recipe up significantly by using pre-cooked baby potatoes, which keep well in the fridge in an airtight container.
2 tbsp olive oil
2 banana shallots, thinly sliced
2 garlic cloves, thinly sliced
1 courgette, cut into thin batons
175ml white wine
200ml vegetable stock
150g baby potatoes, halved
75ml double cream
12 asparagus spears
120g frozen peas
4 cod fillets (about 175g each)
Sea salt and black pepper
Flat-leaf parsley, chopped, to serve
1.Heat the oil in a large sauté pan and gently fry the shallots over a medium heat for 4 minutes until softened. Add the garlic and courgette, increase the heat and fry until the courgette starts to take on some colour. Transfer the contents of the pan to a plate and set aside.
2.Add the wine to the pan and bubble away until reduced by half, then add the stock and potatoes. Season well, cover and simmer for 8–10 minutes.
3.Stir in the cream then return the courgettes, shallot and garlic back to the pan. Stir in the asparagus and peas then nestle the cod fillets into the pan.Cover with a lid and cook for 4–5 minutes until the cod is just cooked through and the asparagus is tender.Serve with a scattering of parsley.