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The ingredients needed to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:
- Use Fish Ingredients
- Prepare 1 Cod Fillet
- Prepare 20 g Cherry Tomato (halved)
- Use 2 Lemon (zest and Juice)
- You need Seasoning (Salt and Black Pepper)
- Provide Relish Ingredients
- Use 2 Medium sized Plum Tomatoes (Finely Sliced)
- Provide 2 Medium Sized Red Onion(Finely Sliced)
- Prepare 1 Lime (Juice only)
- Prepare 2 Garlic Cloves(minced)
- Provide 1 Tsp Light Soy Sauce
- Use 2 Tsp Demerara Sugar
- You need Dauphinois Ingredients
- Take 2 Large Baking Potatoes(finely sliced)
- Get 2 Tbsp Butter
- You need Pinch Dried Thyme
- Provide Seasoning(salt and black pepper)
- Take 1 Cup Double Cream
- You need 2 Cups Grated Cheddar Cheese
- Provide 1 Garlic Clove(minced)
Steps to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:
- Prep the dauphinois potatoes: melt butter in a saucepan on medium heat and add double cream, thyme and garlic; combine thoroughly until a smooth consistency is achieved. Tip: ensure it don’t overcook. Layer the sliced potatoes in a ceramic oven dish; pour in the butter mix and cover the with baking parchment(optional).
- Preheat oven at 180’C. Place the oven dish in the center rack and cook for 15-20mins.(till potatoes are softened). Remove from the oven and add cheese. Return back to the oven and cook for further 10mins.
- Meanwhile, cut the cod fillets into finger sized portions. Season with salt, black pepper and combine with lemon juice+zest and cherry tomatoes. Wrap in a baking parchment and place in an oven dish with water(a cup). Oven cook at 180’C for 10-15mins.
- Relish making: Heat up a drizzle of oil in a sauce pan. Add the plum tomatoes, onions and garlic. Sweat for 5-7mins. Add the light soy sauce and simmer for 2 mins. Then add the Demerara sugar and simmer for another 2-3 mins.
- Serving Suggestions
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