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Roast cod with clams, samphire and peas is a simple yet delicious dish. The delicate flavour of cod is wonderfully paired with clams and samphire which have natural ocean flavour. The dish is accompanied by a luxurious sauce of shallots, cream and white wine.
The clam juice and samphire are salty. You may not need to add any or much seasoning.
Ingredients
- About 700g cod loin, cut into 4 portions
- 60g white breadcrumbs
- 3 tbsp finely chopped flat-leaf parsley
- 2 garlic cloves, finely chopped
- 50g melted unsalted butter
- Finely grated zest of 1/2 lemon
- A squeeze of lemon juice
- 2 tbsp olive oil
- 75g shallots, finely chopped
- 2 garlic cloves, finely chopped
- 100ml white wine
- 500g clams
- 200g samphire, washed with any toughened ends trimmed off
- 150g petits pois or garden peas, fresh or frozen
- 30g butter
- 50ml double cream
Instructions
- Preheat an oven to 200°C.
- Grease a baking tray. Rub the cod pieces with some oil and place them on the tray.
- Mix the breadcrumbs, parsley, garlic, melted butter, lemon zest and juice in a bowl. Season with salt and pepper. Press the mixture firmly onto the top of the cod pieces to form an even crust.
- Bake the fish in the oven for 20 minutes until the crust is browned and the fish just cooked through.
- While the fish is being cooked, heat olive oil in a pan over low heat. Add shallots and garlic. Cook gently for 4-5 minutes until very soft. Mix in the wine and clams. Turn the heat high and cover. Shake the pan, and cook until the shells begin to open. Add samphire, peas, butter and cream. Mix well. Bring to the boil. Reduce heat and cook for another minute. Check seasoning.
- Spoon the mixture of clams, samphire and peas onto the serving plates. Place the cod on top.
Did You Make This Recipe?
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Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.