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Zesty Cod with Crushed Potatoes and Peas

One of our sons went out ocean fishing the other day, returning home with some lovely rock cod, and THIS was our delicious treat for dinner that night — simple enough to let the freshness of the cod shine through, but full of bright flavor too. Whether you have just-caught or market-bought fish, we think this recipe is sure to delight!

Zesty Cod with Crushed Potatoes and Peas

1½ lbs. Russet potatoes, unpeeled, cut into 1” chunks
10 oz. frozen peas (about 1½ cups)
4 tbs. olive oil, divided
juice and zest of 1 lemon
2 tbs. capers, roughly chopped
4 tbs. snipped chives
4 cod fillets, about 4 oz. each
2 tbs. all-purpose flour

Place the potatoes in a pan, cover with cold water, add some salt and bring to the boil. Turn to a simmer and cook for 10 minutes, until tender, adding the peas for the final minute of cooking. Drain and roughly crush together, adding plenty of salt and freshly ground black pepper and 1 tbs. of the olive oil. Keep warm.

Meanwhile, stir together 2 tbs. olive oil, the lemon juice and zest, capers, and chives with some salt and pepper. Set aside.

Dust the fish in flour, tapping off any excess and season with salt and pepper. Heat the last tablespoon of the olive oil in a non-stick skillet. Fry the fish for 2-3 minutes on each side until cooked, then add the caper mixture to the pan to warm through. Serve the fish atop the crushed potatoes, spooning the sauce over.

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