Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

Name: Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes
Total time: 3000 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 Cod Fillet; 20 g Cherry Tomato (halved); 2 Lemon (zest and Juice); Seasoning (Salt and Black Pepper); 2 Medium sized Plum Tomatoes (Finely Sliced); 2 Medium Sized Red Onion(Finely Sliced); 1 Lime (Juice only); 2 Garlic Cloves(minced); 1 Tsp Light Soy Sauce; 2 Tsp Demerara Sugar; 2 Large Baking Potatoes(finely sliced); 2 Tbsp Butter; Pinch Dried Thyme; Seasoning(salt and black pepper); 1 Cup Double Cream; 2 Cups Grated Cheddar Cheese; 1 Garlic Clove(minced)

chefmrstorm @chefmrstorm

Kent United Kingdom

Incredible taste and texture. A truly and definite comforting, soothing and light meal.

Perfect for all moods.

Garnish:

Garlic-Onions-Tomato Citrusy Relish
Chilli Flakes
Watercress
Balsamic Vinegar Glaze

#mycookbook

Incredible taste and texture. A truly and definite comforting, soothing and light meal.

Perfect for all moods.

Garnish:

Garlic-Onions-Tomato Citrusy Relish
Chilli Flakes
Watercress
Balsamic Vinegar Glaze

#mycookbook

chefmrstorm @chefmrstorm

Kent United Kingdom

Incredible taste and texture. A truly and definite comforting, soothing and light meal.

Perfect for all moods.

Garnish:

Garlic-Onions-Tomato Citrusy Relish
Chilli Flakes
Watercress
Balsamic Vinegar Glaze

#mycookbook

Incredible taste and texture. A truly and definite comforting, soothing and light meal.

Perfect for all moods.

Garnish:

Garlic-Onions-Tomato Citrusy Relish
Chilli Flakes
Watercress
Balsamic Vinegar Glaze

Saved

Ingredients

45-50 mins

2 servings

Fish Ingredients
1Cod Fillet
20 gCherry Tomato (halved)
2Lemon (zest and Juice)
Seasoning (Salt and Black Pepper)
Relish Ingredients
2Medium sized Plum Tomatoes (Finely Sliced)
2Medium Sized Red Onion(Finely Sliced)
1Lime (Juice only)
2Garlic Cloves(minced)
1 TspLight Soy Sauce
2 TspDemerara Sugar
Dauphinois Ingredients
2Large Baking Potatoes(finely sliced)
2 TbspButter
PinchDried Thyme
Seasoning(salt and black pepper)
1 CupDouble Cream
2 CupsGrated Cheddar Cheese
1Garlic Clove(minced)

Saved

Steps

45-50 mins

1

Prep the dauphinois potatoes: melt butter in a saucepan on medium heat and add double cream, thyme and garlic; combine thoroughly until a smooth consistency is achieved. Tip: ensure it don’t overcook. Layer the sliced potatoes in a ceramic oven dish; pour in the butter mix and cover the with baking parchment(optional).
2

Preheat oven at 180’C. Place the oven dish in the center rack and cook for 15-20mins.(till potatoes are softened). Remove from the oven and add cheese. Return back to the oven and cook for further 10mins.
3

Meanwhile, cut the cod fillets into finger sized portions. Season with salt, black pepper and combine with lemon juice+zest and cherry tomatoes. Wrap in a baking parchment and place in an oven dish with water(a cup). Oven cook at 180’C for 10-15mins.
4

Relish making: Heat up a drizzle of oil in a sauce pan. Add the plum tomatoes, onions and garlic. Sweat for 5-7mins. Add the light soy sauce and simmer for 2 mins. Then add the Demerara sugar and simmer for another 2-3 mins.
5

Serving Suggestions