Crusted cod & creamy courgettes
Serves 4
4 x 150g cod fillets, halved
2 tbsp olive oil
1 onion, peeled and finely chopped 1 garlic clove, peeled and chopped 1 courgette, trimmed, sliced and the slices quartered
100g butter 40g cornflour 400ml milk
2 tbsp chopped flat-leaf parsley, plus extra sprigs to garnish
30g pumpkin seeds, roughly chopped
1 egg yolk
50g breadcrumbs sea salt and black pepper boiled potatoes, to serve 15 x 25cm oven dish
Preheat the oven to 200°C/180°C fan/gas mark 6. In a large frying pan, heat the oil and sauté the onion and garlic for 2-3 mins until soft, then add the courgette and cook for 1 min. Add 40g of the butter and when it has melted, mix in the cornflour. Cook, stirring, for 1 min. Stir in the milk gradually, then bring to the boil. Season with salt and pepper, then mix in the chopped parsley. Transfer the mixture to the oven dish. Place the cod fillet halves on top of the courgette mixture.
Melt the remaining butter in a microwaveable dish for 1 min until a liquid, then stir in the pumpkin seeds, egg yolk and breadcrumbs. Season with salt and pepper. Pile the breadcrumb mixture on top of the cod. Bake for 20-25 mins until golden and the fish is cooked through. Serve with the potatoes, sprinkled with black pepper and garnished with the extra parsley.