Parsley cream cod

If you are prepping meals in advance you can speed this recipe up significantly by using pre-cooked baby potatoes, which keep well in the fridge in an airtight container.

Ingredients

• 1½ tbsp (30 ml) olive oil
• 2 banana shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 zucchini (courgette), cut into thin batons
• 175 ml white wine
• 200 ml vegetable stock
• 150 g baby potatoes, halved
• 75 ml double cream
• 12 asparagus spears
• 120 g frozen peas
• 4 cod fillets (about 175g each), or other white fish
• Sea salt and black pepper
• Flat-leaf parsley, chopped, to serve

Instructions

1. Heat the oil in a large sauté pan and gently fry the shallots over a medium heat for 4 minutes until softened. Add the garlic and zucchini, increase the heat and fry until the zucchini starts to take on some colour. Transfer the contents of the pan to a plate and set aside.
2. Add the wine to the pan and bubble away until reduced by half, then add the stock and potatoes. Season well, cover and simmer for 8-10 minutes.
3. Stir in the cream then return the zucchini, shallot and garlic back to the pan. Stir in the asparagus and peas then nestle the cod fillets into the pan.
4. Cover with a lid and cook for 4-5 minutes until the cod is just cooked through and the asparagus is tender. Serve with a scattering of parsley.

If you are prepping meals in advance you can speed this recipe up significantly by using pre-cooked baby potatoes, which keep well in the fridge in an airtight container.