MAIN DISHES
Milk Soaked Cod Over Fresh Mint Puree
If I am serving for the family, I pour the pea mixture in a large dish and place fish over.  You can also serve as individual portions.  Garnish with chopped dill.
HERO INGREDIENT
Cod

The Portuguese claim to have 365 ways of preparing dried salt cod (bacalhau) one for each day of the year

2-4
SERVES
3 hr 30
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

4 boneless cod fillets, 1½ inch thick

2 cups of low fat milk stirring in 1 teaspoon ground nutmeg

4 small white potatoes, peeled and quartered- boiled and soft

2 cups fresh garden peas, cooked and drained

1 small knob of good quality butter

1 tablespoon chopped fennel

1 handful of fresh mint

1 teaspoon rock salt

1 teaspoon grated fresh pepper

½ cup chicken stock

2 tablespoons dill, chopped

Method

1.    Soak the fish in a bowl with the milk and nutmeg for approximately 1 hour before you plan to make your meal. Preheat the oven to 170 degrees Celsius.  

2.    Remove the fish from the milk; pat dry with a paper towel.  Lay fillets in a flat nonstick baking sheet and drizzle a bit of olive oil over them. Bake for approximately 20 minutes, cooked to your liking.  Remove from oven and cool.  

3.    In a Blender- blend potato, peas, butter, fennel, mint, salt, pepper- slowly pour the stock, taste for preference of consistency.  I sometimes add a touch of hot pepper for a kick. Lay the fish over the puree.

Take note! This recipe doesn't require any spices.
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