1225. ROASTED COD wrapped in BACON with SAFFRON CRUSHED POTATOES and SAUCE VIERGE

serves one


For the cod
1 x 150g/5½oz cod fillet, skin removed
3 rashers smoked streaky bacon
1 tablespoon olive oil

For the saffron crushed potatoes
1 large potato, peeled and chopped
300ml/½ pint hot vegetable stock
pinch saffron strands
25g/1oz butter
salt and freshly ground black pepper

For the sauce vierge
1 tablespoon chopped fresh parsley
1 tomato, finely chopped
1 tablespoon olive oil
1 teaspoon white wine vinegar
salt and freshly ground black pepper

Preheat the oven to 350F. For the roasted cod, wrap the cod in the streaky bacon. Heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes on each side, until the bacon is lightly browned. Transfer to the oven and roast for five minutes, or until completely cooked through.

For the saffron crushed potatoes, place the potatoes into a pan with the vegetable stock and saffron. Bring to the boil and cook for eight minutes, or until the potatoes are tender. Drain, then return the potatoes to the pan. Add the butter, season well with salt and freshly ground black pepper and roughly crush.

For the sauce vierge, place all the sauce ingredients into a small bowl and mix together.

To serve, pile the crushed potatoes up on a serving plate, top with the cod and pour over the sauce.


courtesy of: Paul Rankin, Ready Steady Cook, BBC Food