Spirit Restaurant and Lounge, Warrington - Chef's recipe - Roasted fillet of cod
PUBLISHED: 10:46 20 January 2010 | UPDATED: 11:43 28 February 2013
Spirit Restaurant and Lounge, Warrington, reveal their chef's recipe for Roasted fillet of cod, basquise peppers, clams and crushed potatoes
Roasted fillet of cod, basquise peppers, clams and crushed potatoes
4 180g cod fillets, skin on
4 red peppers
2 sprigs of thyme
2 cloves garlic
2tbsp sherry vinegar
4 tbsp tomato puree
1tbsp brown sugar
glass white wine
200g surf clams
300g new potatoes
Roast the peppers at 200c for 20 minutes, set aside until cool, peel and slice into strips.
Peel the shallots, slice and cook with the garlic and thyme until soft, add the peppers and vinegar.
Add tomato puree, season with salt and pepper, add wine and clams, put a lid on and leave to one side.
Boil the new potatoes until soft, drain water, add butter and parsley, then mash with the back of a fork, season.
Heat a non stick pan, add a little oil, add the cod skin side down and cook for four minutes, turn over and leave to rest
Arrange potatoes on a plate, place the cod on top then add the pepper and clam stew on top.
Scatter a few rock chives on top and a drizzle of extra virgin olive oil