Cod with Spicy Mushroom Sauce

Ingredients
4 Cod Fillets (de skinned)
1 Lemon (juiced)
1 Onion (thinly chopped)
1 Bay Leaf
4 Black Peppercorns
175ml Natural Yoghurt
125g Button Mushrooms
1 /2 Teaspoon Ginger
1 Clove Garlic (crushed)
1/2 Teaspoon Garam Masala
1/2 Teaspoon Chilli Powder
1 Teaspoon Salt
1 Tablespoon Fresh Coriander
Oil
Haricots Verts (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing Bowl

The Good Bit

1. Pre heat your grill to medium. Place the fish on a plate and drizzle over the lemon juice and then par cook the fish under the grill for 5 minutes each side.
2. Splash some oil in the frying pan then add the onion, bay leaf and peppercorns, cook for 3 minutes then lower the heat and add the mushrooms and cook for 5 minutes.
3. In the mixing bowl, mix together the yoghurt, ginger, garlic, garam masala, chilli and salt then pour this spice mix over the onions and continue to fry for 3 minutes.
4. Finally add the cod and cook for another 2 minutes serve garnished with coriander leaves (I suggest haricot verts to go with this)
   

Serves 4

Cod and Prawn Coconut Curry

Ingredients
675g Cod Fillets (skinned)
6 Tablespoons Masala Curry Paste (green if you can find it)
200ml Coconut Milk
175g Frozen Prawns
250g Rice (cooked to serve)
Handful Fresh Coriander (roughly chopped to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan

The Good Bit

1. Heat the curry paste and coconut milk in the frying pan, leaving it to simmer for 5 minutes, stirring occasionally, in the mean time cut your cod into 4 cm chunks.
2. Put all the fish in the pan and and cook gently for 5 minutes, until the fish is tender and the prawns are warm throughout, serve with the rice and garnish with the coriander. Follow my guide on the front page for perfect rice every time, you should start your rice just before you warm up the coconut milk, that way it should be ready about the same time.
   

Serves 4

Chilli Cod and Couscous

Ingredients
4 Cod Fillets (a portion each)
1 Lemon
2 Cloves Garlic (finely chopped)
1 Red Pepper (de seeded and finely diced)
175g Couscous
300ml Vegetable Stock
2 Tomatoes (finely Diced)
4 Spring/Salad Onions (chopped)
2 Tablespoons Fresh Parsley (roughly chopped)
1/4 Teaspoon Chilli Powder
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Pastry Brush
1 Grill Pan
1 Frying Pan

The Good Bit

1. Start by getting your grill heated to a high temperature. Next cut 4 individual5mm thick slices from the lemon, then squeeze the juice from the remaining lemon into the small bowl, now lay the fillets on the grill pan skin side up and lay a slice of lemon on each, brush with a little oil and season with salt and pepper then grill for 6-8 minutes without turning.
2. Heat a splash of oil in your frying pan and cook the and pepper for 4-5 minutes until the pepper is soft, stir in the couscous and then add the hot vegetable stock, drop in the tomatoes, onion and parsley, then bring to a simmer and remove from the heat, cover and set aside.
3. Mix 2 tablespoons of oil in with the lemon juice and add the chilli powder, stir well. finally, fork up the couscous to break it up then serve onto plates topped with your fish and then drizzle over the lemon chilli sauce.
   

Serves 4

Fish and Chips

Ingredients
4 Large Potatoes (or 4 servings that would do for 4 people)
4 Cod Fillets
Sunflower Oil
8 Tablespoons of Flour
2 Teaspoons Bicarbonate of Soda
200ml Cold Water
Juice of 2 Lemons
Salt and Vinegar!!

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Mixing Bowl
1 Small Bowl
A Chip Pan (if you have one)
OR
A Large Wok
Colander
Kitchen Paper
Slotted Spoon
1 Balloon Whisk

The Good Bit

1. Cut the potatoes into chips (whatever size you prefer) and wash well in the colander and then dry them on kitchen paper, heat the oil in the chip pan too 190c or in the wok (a good amount for deep frying) until a cube of bread takes about a minute to turn golden brown. cook the chips for 5-7 minutes until golden brown then remove with the slotted spoon and place back on kitchen paper.
2. Whilst the chips are cooking make the batter, mix the flour and bicarbonate of soda together in the large bowl and whisk in the water until you have a smooth batter, then add the lemon juice and a pinch of salt and stir in well, in the smaller bowl whack a little flour in, then dust each of the cod slices in this flour before dipping them into the batter, shaking off any excess, deep fry these in the chip pan or wok for 5 minutes until the batter is a lovely golden brown then remove onto kitchen paper.
3. Now turn up the heat on the chip pan to 210 or on the wok until your cube of bread takes about 30seconds to get to the same colour as last time, and reheat the chips for 2 minutes, then serve! and enjoy.

Serves 4

Cod And Prawn Curry

Ingredients
4 Pieces Cod (large enough for a serving each/size of a chicken breast)
6 Tablespoons Masala Curry Paste
1/2 Can Coconut Milk
175g Cooked and Peeled Prawns
A Handfull Fresh Coriander
250g Rice

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan (2/3rds full with boiling salted water)
1 Wooden Spoon
1 Colander

The Good Bit

1. Start by putting the rice on and cooking to packet instructions, 10-15mins usually, then cut the cod into bite size chunks.
2. Heat the masala curry past and the coconut milk in the frying pan for five minutes at a gentle simmer then add the cod and cook for 5 mins before adding the prawns, these only need heating through as they are already cooked.
3. Whilst the prawns are heating through check the rice it should be about done, when it is rinse with boiling water in the colander and serve in a ring on four plates before serving up the curry, top with shredded coriander leaves.

Serves 4

Cod and Salsa

Ingredients
4 Portion size pieces of cod
1 Courgette
1 Red Onion
2 Limes Zested and Juiced
4 Tomatoes
Fresh Parsley or Coriander
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing bowls
1 Large Pan (must be able to go under the grill)
1 Zester/Juicer

The Good Bit

1. Mix half the lime juice and all the zest in with a tablespoon of olive oil, drop your cod in and turn, leave to marinade whilst you do the rest of the prep.
2. Finely dice your tomatoes and chop the onion into small pieces (as small as you like them) mix in a bowl with 1 tablespoon olive oil, the rest of the lime juice and a handful of well chopped parsley. Slice the courgette diagonally.
3. Place the cod in your pan (it should have marinaded for 5-10 minutes) and so all four pieces are separate then arrange the courgette slices on top so it looks attractive and grill on a high heat for 10-12 minutes.
4. When the fish is looking charred and well cooked serve with a spoonful or two of the tomato salsa
   
5. I like to make this a summery dish by serving with pasta, you can serve with jacket potatoes, salad or what ever takes your fancy!

Serves 4