Around 25–30 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Cod gently cooked in a creamy leek or onion sauce, served with boiled potatoes.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen cod fillet
From supplies
- Potatoes
- Leek or onion
- Milk
- Plain flour
- Butter
- Salt and pepper
Method
- Cut the potatoes into even pieces and boil for 15–20 minutes, or until tender.
- Meanwhile, wash and thinly slice the leek or onion. Soften in a little butter in a wide pan over a gentle heat for 5–8 minutes.
- Stir in a little flour and cook for 1 minute. For a small batch of sauce, use about 15 g butter and 15 g flour to 250 ml milk. Gradually stir in the milk until smooth, then simmer until lightly thickened.
- Add the defrosted cod and spoon some sauce over it. Cover and simmer gently for around 8–12 minutes, or longer if needed, until cooked through. Stir the sauce carefully around the fish and add a splash of milk if it becomes too thick.
- Drain the potatoes and serve with the cod and sauce. Season to taste.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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