Roast cod with sauteed potatoes, garlic, thyme and duck fat

1 servings

Ingredients

Quantity Ingredient
2 225 g; (8oz) pieces of cod
; fillet, leave skin
; but no bones
450 grams New potatoes; (1lb)
½ Bulb garlic
100 millilitres Duck fat; (3 1/2fl oz)
Fresh thyme
60 grams Parsley; (2oz)
2 Tinned anchovy fillets
1 tablespoon Toasted pine nuts
Virgin rock salt
Rock salt
Freshly ground black pepper

Directions

Cut the potatoes in half and place into a thick bottomed frying pan with the duck fat and fresh thyme. Take the garlic -skin and all- and add all this to the pan. Place on a high heat and cook for about 15-20 minutes.

Whilst this is cooking place the parsley, anchovies, pine nuts and 5 tbsp olive oil into a blender. Puree the mix until smooth and season and set to one side.

Heat a hot frying pan on the stove with a little olive oil, season the cod both sides and place on the hot pan skin side down for 2 minutes and then turn over and turn the heat off and leave to one side.

To serve, place a pile of the potatoes in the middle of the plate and add the cod on the top. Spoon the pesto around the edge of the plate and season the top with freshly ground black pepper.

Converted by MC_Buster.

Per serving: 1160 Calories (kcal); 87g Total Fat; (67% calories from fat); 11g Protein; 85g Carbohydrate; 87mg Cholesterol; 61mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 17½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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