Garlic Butter Cod with Greens

Ingredients

• 4 cod fillets, about 150g each, skin on
• 50 g butter
• 4 cloves garlic, finely sliced
• 1 lemon, zested and juiced
• 1 tbsp capers, roughly chopped
• 200 g Tenderstem broccoli, halved if thick
• 200 g sugar snap peas
• 100 g baby spinach
• 1 tbsp olive oil
• 20 g fresh parsley, roughly chopped
• 1 tsp chilli flakes
• 2 x 250g pre-cooked rice pouches
• Buttered new potatoes, to serve
• Dressed green salad, to serve

Method

1. Heat the rice pouches according to pack instructions and keep warm.
2. Bring a pan of salted water to a rolling boil and blanch the Tenderstem and sugar snaps for 3 minutes, until bright green and just tender with a little bite. Drain well and tip straight onto the baby spinach in a warm bowl — the residual heat will wilt the leaves just enough.
3. Pat the cod dry and season the skin and flesh generously with salt and pepper. Heat the olive oil in a non-stick frying pan over medium-high heat until shimmering. Lay the fillets in skin-side down, pressing gently for the first few seconds so the skin stays flat, and cook undisturbed for 4–5 minutes until the skin is deep golden and crisp and the flesh has turned opaque almost all the way up.
4. Flip the fillets and cook for a further 1–2 minutes, until the fish flakes easily at a nudge from a fork. Lift onto a warm plate to rest.
5. Drop the heat to medium and add the butter to the same pan. Once it foams, add the sliced garlic and cook for 30 seconds, swirling, until pale gold and fragrant — don't let it brown. Tip in the capers, lemon zest and juice and let it bubble together for another 20 seconds.
6. Spoon the rice onto warm plates and pile the greens alongside. Sit the cod on top, skin-side up, and spoon the garlic-caper butter generously over the fish. Scatter with parsley, a pinch of chilli flakes, and serve with lemon wedges.