Cod & Herby Cheat's Hollandaise

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions for 2 [for 4]

Step 2

Preheat the oven to 240C / 220C (fan) / gas 6 and boil a kettle Chop the waxy potatoes (skin on) into bite-sized pieces, then add them to a pot with a pinch of salt. Cover them with boiled water and cook over a medium heat for 10-15 minutes or until tender, then drain and return to the pot to steam dry.

Step 3

Meanwhile, wash the shredded spring greend then pat dry with kitchen paper. Trim, then slice the spring onion[s] finely. Peel and finely chop (or grate) the garlic.

Step 4

Chop the chives finely. Reboil a kettle.

Step 5

Add the drained potatoes to a baking tray (reserve the pot for later!) Gently crush the potatoes with a fork, season them with a generous pinch of salt and sprinkle over the chopped garlic and spring onion. Drizzle the potatoes with olive oil and give everything a good mix up. Put the tray in the oven for 10 min or until the potatoes are starting to crisp.

Step 6

Meanwhile, add the shredded spring greens to the reserved pot with plenty of boiled water and cook them for 3-4 min or until they're tender with a slight bite. Once cooked, drain and return to the pot and keep covered until serving.

Step 7

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat. Pat the cod fillets dry with kitchen paper and season with a pinch of salt. Once the pan is hot, add the cod and cook for 4 min, turning them once halfway through.

Step 8

While the fish is cooking, melt 40g [80g] butter in a pot over low heat. Once melted, remove the pot from the heat and add the mayo, white wine vinegar, dijon mustard and chopped chives. Whisk until you have a thick sauce then season with salt and pepper - this is your herby hollandaise.

Step 9

Serve the cod with the crushed potatoes and shredded spring greens to the side. Spoon the herby hollandaise over the cod. Enjoy!