Smoked cod & potato bake with pea puree

Smoked cod & potato bake with pea puree


The ingredient of Smoked cod & potato bake with pea puree

  1. 250g chats (small coliban) potatoes, scrubbed, thinly sliced crossways
  2. Salt & freshly ground black pepper
  3. 1 x 400g pkt frozen smoked cod fish steaks
  4. 145ml milk
  5. 125ml (1/2 cup) thickened cream
  6. 2 teaspoons butter
  7. 230g (1 1/2 cup) frozen baby peas, thawed

The instruction how to make Smoked cod & potato bake with pea puree

  1. Preheat oven to 230u00b0C. Place a layer of potatoes in a rectangular 17 x 23cm (base measurement) ovenproof baking dish. Season with salt and pepper. Top with smoked cod steaks. Combine 125ml (1/2 cup) of the milk and 60ml (1/4 cup) of the cream in a jug and pour over the fish. Dot with butter. Bake in preheated oven, uncovered, for 20 minutes or until potato is tender when pierced with a fork.
  2. Meanwhile, place peas in a medium saucepan with remaining milk and cream. Bring to the boil over high heat and cook, stirring occasionally, for 2-3 minutes or until peas are bright green and tender. Place pea mixture in the bowl of a food processor or blender and process until smooth. Taste and season with salt and pepper.
  3. To serve, use an egg lift to divide the smoked cod bake among plates. Spoon over the pea puree. Sprinkle with freshly ground black pepper.

Nutritions of Smoked cod & potato bake with pea puree

calories: 328.147 calories
calories: 17 grams fat
calories: 10 grams saturated fat
calories: 16 grams carbohydrates
calories: 6 grams sugar
calories: 27 grams protein
calories: 102 milligrams cholesterol
calories: 590.87 milligrams sodium
calories: NutritionInformation

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