PAN-FRIED COD, BROWN SHRIMP SAUCE WITH PEAS AND SPINACH

This fish dish, made within 15 minutes, is hugely flavoursome, luxurious and rich. It is also a very pleasant way to learn the technique of pan-frying. True, there’s quite a bit of butter, which doesn’t quite correspond to my profile, but it’s still yummy once in a while. Also, I urge you to try this technique of cooking the peas and spinach, the side dish in my recipe. It really is the best way to maximise taste, texture and flavour while retaining all the nutrients of the vegetables. Plus, it can be prepared in advance and then cooked as the main dish is almost ready to be served. So very, very simple!

Preparation 5 minutes Cooking 10 minutes Serves 4

4 COD FILLETS (EACH APPROX 140G), SKIN ON

4 PINCHES OF SEA SALT FLAKES

4 TURNS OF GROUND BLACK PEPPER

2 TBSP UNSALTED BUTTER

2 X 50G POTS OF POTTED BROWN SHRIMP

JUICE OF 1 SMALL LEMON

4 CHOPPED FLAT-LEAF PARSLEY SPRIGS (OPTIONAL)

FOR THE PEAS AND SPINACH

½ TSP UNSALTED BUTTER

200G PEAS

200G SPINACH

2 PINCHES OF SEA SALT FLAKES

4 TURNS OF GROUND BLACK PEPPER

1 First, prepare the peas and spinach. Put the butter, 2 tbsp water and peas in a medium-sized saucepan or sauté pan. Put the spinach on top and season with the sea salt and pepper. Cover with a lid. Reserve until needed.

2 Now to the fish. You’ll need a sauté or frying pan that’s large enough for the cod fillets (about 25cm-30cm). Season the cod fillets with the sea salt and pepper. Melt the butter in the pan on a medium heat. As the butter foams, turns golden and smells nutty, that’s the moment to lay the cod fillets into the pan, skin-side down. Pan-fry them for 5 minutes. It should be a gentle sizzle – simply reduce the heat if it seems too high (if the heat is too fierce, the butter will burn).

3 Start to cook the peas and spinach – with a lid on the pan – on a medium-high heat. They will be ready in 4 minutes.

4 Turn the cod fillets in the pan and fry them for 4-5 minutes. Remove the pan from the heat, transfer the cod fillets to a dish and keep them in a warm part of the kitchen.

5 Return the pan to the heat, add 2 tbsp water and the shrimps with the butter. Bring this quickly to the boil and when it steams, add the juice of the lemon. Scatter with the parsley, if using.

6 Serve from the pan at the table, placing a fillet on each plate and a spoonful of peas and spinach. Finish with a generous spoonful – or two – of shrimps and buttery lemon sauce.