Cod, Spring Greens & Creamy Mash (Serves 4)

September’s ‘Blast From the Past’ recipe is one that I first shared back at the beginning of 2021. It’s the type of dish which would make an easy midweek meal, yet is also special enough to serve for an ‘occasion’ dinner. The cod is served on a bed of spring greens, flavoured with pancetta and garlic, and served with a creamy sauce; admittedly, it is quite an indulgent dish, made with butter and cream, but hey, once in a while, we must live! If you are feeling virtuous, you could leave the cream and butter out of the sauce so that it is more of a broth – depending on my mood, I sometimes cook it this way, it is still very tasty! I recommend that you serve the cod on a bed of creamy mash potato – heaven! (find the recipe here).

4 skinless cod fillets

100g cubed pancetta

3 sprigs of thyme, leaves picked

1 clove garlic, chopped

400g spring greens, roughly chopped

150ml chicken stock (hot)

100ml double cream (optional – see note above)

50g butter (optional – see note above)

(To serve: mashed potato – recipe here)

1. If serving with mashed potato – first of all make your mashed potato, and keep warm.
2. For the greens, fry the pancetta in a large saucepan until browned and crisped. Add the thyme leaves and garlic, and stir. Now add the spring greens, then the hot stock, cream and butter (if you making the recipe without the cream/butter, just add a large knob of butter instead to bring the sauce together). Cover with a lid, allow to steam for a few minutes, shaking the pan a couple of times until cooked.
3. Meanwhile fry the fish until just cooked through (about 3-4 minutes on each side)
4. To serve: Place some spring greens with their sauce on a plate and, if serving with mash, place a dollop beside them, then top with a the fillet of fish.