Mark was away visiting his parents and I wanted something fairly light for dinner to help recover from the indulgences of Easter so this recipe from Nigel Slater’s Real Fast Food looked like a good option.
- One cod loin or fillet
- One medium/large potato
- 1 onion
- A few springs of parsley
- A few tablespoons of extra virgin olive oil
- Juice of half a lemon
- Freshly ground black pepper
The method is really incredibly simple. The potato is chopped into chunks and boiled in salted water, and the cod is poached in another pan of water. You then make a dressing out of the lemon juice and olive (just whisk them together) with the black pepper. Once that’s done, drain the potatoes and put them with the dressing, flake the cooked cod into it and add some chopped onion and chopped parsley. That’s it. Done.
It’s not the most visually appealing meal – it’s very white looking – but it’s a satisfying supper. I’d suggest going heavy on the black pepper though – and be prepared to smell of onion all night!