Roasted cod with lemon butter sauce
- 1 medium sweet potato, peeled and cut into chunks
- 2 tbsp rapeseed oil
- 260g pack Extra Special Cod Loin
- 1 lemon, sliced
- A few sprigs thyme
- 2tbsp lemon juice
- 4tbsp white wine
- 70g cold butter, cut into cubes
- 1tsp chopped fresh chives (optional)
- 150g Asda Grower's Selection Spinach
Preheat the oven to 200C/180C Fan/Gas 6. Pat the cod dry with kitchen roll. Arrange the lemon slices in the middle of a baking tray.
Put the sweet potato into a roasting tin and drizzle with 1 tbsp of the oil. Toss to coat and roast for 40mins, stirring half way through.
Pat the cod dry with kitchen roll. Arrange the lemon slices in the middle of a baking tray.
Brush both sides of the cod with oil, season with black pepper and put on top of the lemon slices. Top the fish with thyme sprigs.
Put in the oven and cook for 12-15mins, until just firm to the touch in the centre and begins to flake away easily.
Meanwhile, put the lemon juice and wine into a small saucepan. Season with black pepper and bring to a simmer. Cook until reduced by half, this will take about 5mins.
Turn off the heat and gradually add in the cold butter, a few cubes at a time. Stir until melted and add the chives (if using). Keep warm until needed.
Steam the spinach according to pack instructions.
Divide the sweet potatoes and spinach between 2 plates. Remove the thyme sprigs from the top of the cod and put a piece of fish on each.
Spoon over the warm sauce and top with lemon slices from the tray if you’d like.