Creamy Grilled Cod with Watercress Sauce | Abel & Cole
Creamy Grilled Cod with Watercress Sauce
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Prep: 20 mins
Cook: 30 mins
This is pure comfort food: meaty chunks of cod tucked up in a creamy leek and watercress sauce and bubbled under the grill. Served with plenty of buttery mash, it's what autumn eating is all about.
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730 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 200g leeks
  • 100g watercress
  • 45g butter
  • 1 tbsp cornflour
  • 1 tbsp wholegrain mustard
  • 227ml single cream
  • 2 cod fillets
From your kitchen
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Put a large pan of salted water on to boil. Peel and chop the potatoes into small chunks. When the water is boiling, add the potatoes and simmer for 15-20 mins till soft.

  • 2.

    While the potatoes simmer, trim the ends off the leeks and slice a cross in the tops. Rinse out any grit. Finely slice them. Pick any thick stalks out of the watercress. Roughly chop the watercress. Heat your grill to high.

  • 3.

    Warm a pan over a medium heat. Add 1 tbsp butter and the leeks with a pinch of salt and pepper. Cook and stir for 10 mins till the leeks have softened. Stir 1 tbsp cornflour into the pan. Cook and stir for 1 min.

  • 4.

    Add 1 tbsp mustard to the pan. Pour in the cream. Add the watercress. Bring to the boil, stirring to wilt the watercress, then take off the heat.

  • 5.

    Roughly chop the cod into bite-size chunks. Pop it into an ovenproof dish. Pour over the creamy watercress sauce. Grill for 10-12 mins till golden and bubbling.

  • 6.

    While the cod grills, drain the potatoes well, then tip back into the pan and add the rest of the butter with a pinch of salt. Mash till smooth.

  • 7.

    Scoop the mash into bowls and top with the grilled cod and watercress sauce.

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