CHEF PETE’S COD RECIPE.

Hi, my name’s Peter Matthews I’m your resident fish chef here at Acelures.com. I’ve been cooking professionally now for some 18 years and quite honestly one of my favourite things to cook is fresh fish, on one hand I love its simplicity, it’s natural flavours and textures, on the other hand I also love how you can influence the flavours so easily by using a simple marinade, sauce etc.
It really is so versatile, quick to cook, healthy and most of all, really tasty, so hopefully I can share with you some of my experience and passion for fish with some simple, easy to follow recipes.
So here we are going to cook one of my dishes that always go down so well at the restaurant, Baked Cod with leek gratin, cheddar mash, and white wine veloute’.
 
Dinner for 2- Ingredients needed
2x cod supremes 350g-400g(cod fillets)
10 average sized potatoes (King Edward or Maris Piper)
1 large leek
1 onion
1 glass of white wine
2 cloves of garlic
125g butter
200ml double cream
100g cheddar
2 teaspoons wholegrain mustard
Method- preheat your oven to 200 c. In the meantime you’ve got some work to do, so we can start with the longest part of this recipe, the mash!!!!, maybe get someone else to peel the spuds, let’s face it, it’s the worst job ever!!!, anyway once they’re peeled, get them on the boil, I don’t need to tell you to season the water right?
So whilst that’s happening, grab yourself a frying pan, add some olive oil, a knob of butter, and heat on medium, add half the onion (finely sliced) along with the leek (also finely sliced)  add some of the garlic as well (as much as you like) get that cooking, keep it moving every minute or so, just make sure it doesn’t burn. Once it’s soft, you can take it off the heat, add a teaspoon of the mustard and forget about it for now.  
By now those spuds should be bubbling away, check them, if they’re cooked, drain them, then get moving cos you’ve got 20 mins to bring this together! Stick the cod on a cooking tray, drizzle with olive oil , make sure that the oil goes underneath the fish otherwise it will stick, season and bang it in the oven for 10 minutes, now you need to make the veloute’, finely dice half an onion, gently cook with olive oil in a saucepan with 1/5 teaspoon of minced garlic, add the glass of white wine, or less if you’d rather drink it.
 
Let it simmer for a minute, then take off the heat, add the cream, a teaspoon of the mustard and if you have any parsley or dill in your cupboards then that’ll work so good! So your fish has now been in the oven for about 10 minutes, take it out and top it with the leeks and onions, put it back in the oven for another 10 minute with a sprinkle of grated cheddar on top.
       
 Whilst that’s happening, get those spuds mashed, add what you like, butter, mustard, cheddar, herbs, just make it work for you, perfectly timed for your fish, then simply serve and enjoy! For presentation I put the sauce on the plate but if you’d rather pour it over the fish, get involved!


                  CHEF PETE’S SEA BREAM.

Cajun spiced whole baked sea bream with mango and pomegranate salsa.

Ingredients.

2x whole sea-bream
Cajun spice mix 2tsp
sea salt 2xtsp
paprika
8xblack peppercorns
1xtsp onion salt
1xtsp cayenne pepper
2xgarlic cloves (minced)
Salsa ingredients.
1/2 mango diced
3x spring onions finely sliced
10x cherry tomatoes quartered
A small handful of pomegranate seeds
Chopped coriander
Lemon juice.
Ok so here we have a really simple recipe for one of my favourite fish, the sea bream, you can also use Seabass, in the same way, no problem at all! This is so quick and easy even the most inexperienced home cook can pull this off.

First of all, when you buy or prep your fish make sure it’s fresh, de-scaled and gutted, remove all fins and tail, some people prefer to “top and tail” the fish but that’s personal preference. So let’s get going, first, you need to pre-heat your oven to 190.c then give your bream a good wash under running cold water, then pat dry with kitchen towel, and place on a baking tray.

Score your fish three times down each side of the meat at a slight angle, this will help the meat take on the flavour of the spices and speed up cooking time, season your fish inside and out, then leave to one side whilst you prepare your spice mix, I like to use a pestle and mortar but you can just bung all the ingredients in a blender and blitz until combined if you prefer.

So then you need to drizzle some olive oil over your fish, both side and massage into the fish so it’s well coated, then you can coat both sides with your spice mix, and put it in the middle shelf of the oven for 20 minutes.

For the last 3-4 minutes, I crank up the heat to crisp up the skin! This is very important to me, but I love the skin! Whilst it’s cooking you can put together your sides, it works really well with, couscous, rice, salad, or spiced potatoes.

For the salsa just simply combine all the ingredients in a bowl, drizzle with olive oil , a squeeze of lemon juice and season well. Top your fish with this once plated, the combination of the spice and fruit really works well together! And that’s about it, told you it was easy.

I served mine with rice and peas and an apple coleslaw, works really well! Get involved people!……Pete the chef.

 

 

2 Comments

Gina · January 18, 2017 at 12:24 am

Hey there!
Great looking recipe – I am a food/cooking lover myself and greatly enjoy fish, mainly salmon. However I will have to try your recipe with cod instead! Mustard always seems to be a great additive to seafood dishes. You have fantastic taste. Would love to see what else you have cooking up in your kitchen!

    stuart bowler · January 18, 2017 at 12:24 am

    Hi Gina thanks for the comment, my resident chef is very good at what he does,feel free to send in photos of your fish dish.

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