Cod piccata with cheesy leek mash

Enjoy cod fillets with a cheesy leek mash and a caper and lemon sauce. It’s a great midweek meal for two, and you can easily scale up to serve more people

Prep:20 mins
Cook:20 mins

Serves 2
Easy

Nutrition per serving

kcal 788
fat 34g
saturates 19g
carbs 71g
sugars 0g
fibre 8g
protein 45g
salt 2.3g

Ingredients

3 medium floury potatoes
1 medium leek
2 tsp olive oil
1 shallot or small onion
4 tbsp plain flour
2 cod fillet pieces
25g butter
100ml chicken or vegetable stock
½ lemon
2 tbsp capers
4-6 tbsp milk
100g mature cheddar

Method

Wash and chop the potatoes (no need to peel) and cook in boiling salted water for 10 mins until tender.
Wash the leek, then finely slice. Heat the oil in a frying pan over a medium heat and fry the leeks with a pinch of salt until softened, about 6-8 mins. Transfer to a plate.
Finely chop the shallot, put the flour on a plate and season. Pat the fish dry, then dip in the flour. Melt the butter in the frying pan and, once foaming, cook the fish for 1-2 mins on each side until golden and just cooked. Transfer to a plate. Fry the shallot in the pan until soft.
Pour in the stock, squeeze in the lemon juice and add the capers. Season. Simmer until slightly thickened and glossy.
Drain and mash the potatoes, then stir in the leeks, milk and cheese. Serve with the fish, spoon over the sauce and finish with black pepper.