Sarah Butler: This cod and broccoli bake is the perfect family fish dinner

And the perfect potato wedges to serve alongside

My cod bake is mild in flavour and easy to make. Poaching fish takes a lot of the smell worries out of cooking fish, which is something that seems to bother many.

If you are someone who is a little nervous cooking fish for the family, I have the perfect recipe for you.

And you can ditch the frozen wedges too! Let me show you how to wow your family with a tasty oven bake and crispy, fluffy homemade wedges.

My cod bake is mild in flavour and easy to make. Poaching fish takes a lot of the smell worries out of cooking fish, which is something that seems to bother many.

This is a really lovely starter fish recipe to try.

The wedges are the perfect side to so many dinners. I never seem to make enough, they just love them here and fight over the last few in the pan. 

Another dish that is very versatile, check out my tips below to vary them a little from the mast recipe.

This week, give these two recipes a try and see your family return clean plates every time.

Cod & Broccoli Bake

recipe by:Sarah Butler

A perfect way to introduce fish to your family, the flavours in this tasty bake are very mild so children, and those that are not big fish eaters, will really enjoy it.

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 150g broccoli florets

• 200ml double cream

• 150ml water

• 1 bay leaf

• 200g fresh cod, cut into large chunks

• 2 tsp cornflour

• 1 tbsp cold water

• 80g white cheddar cheese, grated

• 1 tsp mustard ¼ tsp nutmeg

• 1 tbsp each of fresh dill and parsley, finely chopped

• Salt and freshly ground pepper

• For the topping:

• 50g butter

• 300g breadcrumbs

• 200g grated cheddar

Method

1. Steam the broccoli for just 8 minutes over a simmering pan of water. You don’t want it fully cooked as it will cook further in the oven.

2. Add the double cream, water, and bay leaf to a wide-bottomed pan and bring to a simmer.

3. Carefully add the cod pieces to the pan and poach for 8 minutes until the fish flakes away easily when prodded with a fork. Remove the cod from the pan with a slotted spoon and set aside.

4. Mix the cornflour with 1 tablespoon cold water and add the liquid that poached the cod into the pan for 2-3 minutes until a sauce consistency develops.

5. Add in the white cheddar, mustard, nutmeg, dill and parsley.

6. Season well with salt and pepper.

7. Taste and season more if required. Add more cream if required.

8. Remove the bay leaf.

9. Lay the par-cooked broccoli into an ovenproof dish and arrange the cod around it.

10. Pour the sauce over the fish and broccoli.

11. For the gratin top, combine the breadcrumbs and cheese together in a bowl.

12. Melt the butter in a saucepan and add to the breadcrumbs and cheese mixture.

13. Sprinkle the breadcrumb, cheese and butter mixture over the top of the fish and broccoli.

14. Place under a hot grill for 3 minutes until golden or oven bake for 10-12 minutes at 200°C, 180°C fan, gas 6.

15. Serve with mash or boiled potatoes and green peas.

Sarah’s Secrets

 

• I like to make this in the morning — or the evening before if I have 20 minutes to spare. Assemble it and pop it into the fridge to bake at tea time. No clean up, no stress!
• English and wholegrain mustard both work great. If you have a local African/Asian shop you can pick up a big bag of bay leaves at great value over supermarket prices.

Homemade Potato Wedges

recipe by:Sarah Butler

I gave up buying frozen chips and wedges years ago when I discovered how easy they are to make at home myself. I like to par boil them, but just for a few minutes to hold their shape. This will speed up the baking time and give a lovely fluffy centre.

Preparation Time

 10 mins

Cooking Time

 40 mins

Total Time

 50 mins

Course

 Side

Cuisine

 4

Ingredients

• 4 large Maris Piper potatoes, cut into wedges

• 2 garlic cloves, whole

• 2 sprigs fresh rosemary

• 1 tbsp duck or goose fat

• 1 tbsp butter

• Salt and pepper

Method

1. Place the potato wedges in a saucepan of boiling salted water for 5-7 minutes, strain and set aside.

2. Melt the fat and butter in a saucepan.

3. Place the wedges into a large bowl and coat all over with the melted oil and butter. Season generously with salt and pepper.

4. Place the coated wedges onto a large baking tray, try not to overlap for even baking.

5. Add the whole garlic cloves and rosemary for flavour.

6. Oven-bake for 30-40 minutes until golden and crispy turning halfway through cooking. Once cooked, season with salt before serving.

Sarah’s Secrets

Add a shake of paprika to the wedges before baking for a spicy kick.

I love to grate cheese over the wedges at the end of baking. Pop them back in the oven for 5 minutes and you have cheese-loaded wedges. Garnish with chopped spring onion for a tasty side to dinner!