Creamy Basil Cod Pots

Woman's Weekly (UK) - - Cookery -

1 Heat oven to 220°C or Gas Mark 7. Put the pota­toes into a pan with boil­ing salted wa­ter and re­turn to the boil. Cook for 5 mins to soften. Drain the pota­toes and spread out on a non-stick bak­ing tray, brush with 1tbsp oil and bake for 15 mins.

2 Line a roast­ing tin with a non-stick sheet, spread the pep­pers out at one end.

3 Put the cod at the other end of the tray and sea­son gen­er­ously. Sprin­kle over the lemon juice and zest, gar­lic and sev­eral sprigs of basil. Driz­zle over 1tbsp oil and cook for 15 mins, un­til fish and veg­eta­bles are ten­der.

4 Heat milk in the mi­crowave on High for 1 min, add corn­flour mix­ture, and cook for 1 min and stir un­til thick­ened and smooth. Sea­son and stir in the grated cheese.

5 Put the sugar snaps into a bowl with 2tbsp wa­ter and mi­crowave on High for 3 mins.

6 To serve, di­vide the pep­pers, fish, sugar snaps and pota­toes be­tween the plates. Driz­zle the sauce over the pota­toes. Serve with lemon wedges.

12 new pota­toes, sliced 2tbsp olive oil

1 red and Ro­mano pep­per, de­seeded and sliced

3 x 150g (5oz) cod fil­lets Juice and finely grated zest of 1 lemon

1 gar­lic clove, crushed Small bunch of basil 200ml (7fl oz) semi-skimmed milk

2tsp corn­flour mixed with 2tsp wa­ter

60g (2oz) re­duced-fat Ched­dar, grated

200g (7oz) sugar snaps 1 lemon, cut into wedges

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