- 2 cod fillets
- 45g butter
- 500g new potatoes
- 100g baby leaf spinach
- 3 chioggia beetroot
- A handful of edible flowers
- 2 tsp fennel seeds
- 1 orange
- 1 shallot
- 1 lemon
- Sea salt
- ½ tbsp + 1 tsp olive oil
- Freshly ground pepper
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub the potatoes and cut them so they’re all roughly the same size, keeping as many as possible whole.
- 2.
Pop the potatoes in a pan and cover with cold water and a pinch of salt. Bring to the boil, cover and simmer for 10-15 mins till the potatoes are tender. Peel and slice the chioggia beetroot as thinly as possible.
- 3.
Drain the potatoes. Add them to a roasting tin. Drizzle with ½ tbsp oil and seasoning. Add the beetroot. Toss together. Cook in the oven for 20 mins.
- 4.
Peel and thinly slice the shallot. Zest and juice the orange and lemon.
- 5.
Heat a third of the butter in a large frying pan with 1 tsp oil. Add the cod, skin-side down. Cook for 2 mins. Pour in the orange juice and zest and 1 tbsp of the lemon juice. Bring to a simmer then add the remaining butter and plenty of freshly ground pepper. Put on a lid and cook for 5 mins.
- 6.
Carefully lift out the cod with a fish slice or spatula and place on a plate. Pour the orangey butter into a small jug. Cover both with foil.
- 7.
Using the same pan, add the shallot and fennel seeds with a pinch of salt. You shouldn’t need to add any more oil. Cook on a high heat for 2 mins then add the spinach with the lemon zest and remaining juice. Stir till the spinach is wilted.
- 8.
Serve the cod fillets with the roasted veg and the wilted spinach. Pour over the orange butter sauce. Scatter over the edible flowers.
