Roast cod with artichoke purée and quinoa salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the artichoke purée 25g/1oz unsalted butter, plus extra for finishing 100ml/3½fl…
Cod with a prawn crust and buttery mash
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod 2 slices white bread, crust removed 100g/3½oz prawns, minced ½ lemon,…
Baked cod with curry sauce and crispy shallots
By Tom Brown From Saturday Kitchen Ingredients For the cod 4 x 150g/ 5oz pieces cod loin, skinned and pin boned 60g /2¼oz coarse sea…