I haven’t used cod before in this column simply because its not easy to buy really fresh cod at supermarkets plus its quite expensive. As I have mentioned before centralized warehouse storage slows up the delivery off fresh seafood to supermarkets. Look for skin that still has an iradesant sheen and cod fillets that looks firm not flabby. If the cod has lain on ice too long the flavour has often leached out and the texture looks almost “cooked”. Try to buy portions from the head end so they are thicker & remember fresh fish has very little “fishy smell”.

4 x 175 grams chunky cod pieces
1 tin (300gr) original mushy peas
100g frozen peas
3 dozen small mint leaves finely chopped
100ml water
750 grams peeled maris piper potatoes
4 cloves garlic unpeeled
60 gram unsalted butter
30 ml milk
200 ml fresh tomato & basil sauce
1 tbsp olive oil

1. In a non-stick saucepan bring water to the boil then add the mint leaves, allow to boil for 2-3 minutes then add the frozen peas and cook until tender then drain.
2. Stir in the mushy peas and puree the mix in your food processor, briefly. Check the seasoning and add a little salt if needed.
3. Cut the peeled potatoes into even sized pieces and cover with cold water in a large saucepan together with the garlic. Bring the water to the boil add salt, and then simmer until the potatoes are tender.
4. Drain well, remove the garlic and return the potatoes to the saucepan, now place on a low heat and stir for 2-3 minutes to dry out the potatoes. Remove from the heat and mash the potatoes well before adding the butter* or milk (reserve 20 grams of butter for the cod). Cover the saucepan with a lid to keep warm.
5. Puree the Tomato sauce so that is very smooth, then heat in a small non-stick saucepan.
6. Whisk in 10 grams of butter then keep sauce warm on a low heat.
7. Preheat oven to 190 C (gas mark 5)
8. Heat up the olive oil in a large frying pan then add the cod portions skin side down and also the remaining 10 grams of butter. Cook on a medium high heat until the skin side is nicely browned then transfer the cod to an ovenproof dish turning it skin side up and cook for approximately 8-10 minutes.

To Serve
Use 2 same sized serving spoons to make a neat mound of mash in the centre of each dinner plate.
Top each mound with a cod portion skin side up. Carefully spoon some sauce around the mash then make a neat small mound of mushy peas on top of the cod & serve.

Chef Tips
*For smoother mashed potatoes always mash them before adding any butter or milk. Try practicing making the mash and then the mushy peas as neat as possible by using two same size wet spoons, passing the food between the spoons to shape it…..in the business we call this shape a quenelle, whatever the food.