Baked Cod Loin with Mushy Peas
Cod loin is the thick centre cut, so it bakes without drying out and flakes in big pieces. Pat it dry before it goes in the oven, because wet fish steams instead of roasting. If you want the proper battered version, our Easy home Fish & Chips does it the traditional way.
Ingredients
- 2 - Cod Loin , patted dry
- 1 tbsp - Butter
- 1 - Lemon
- 300 g - Mushy Peas , 1 tin, warmed
- 500 g - French Fries , oven baked
- 1 tbsp - Malt Vinegar , To serve
- 1 - Salt and Pepper , To taste
Cooking Method
- Heat the oven to 200C. Spread the chips on a tray and put them in.
- Line a second tray. Pat the cod loin dry with kitchen paper and lay it on the lining.
- Squeeze over lemon, put a knob of butter on each piece and season with plenty of black pepper and a little salt.
- Bake for 12 to 15 minutes, until the fish flakes apart when you push it with a fork.
- Warm the mushy peas in a small pan while the fish finishes.
- Serve with the chips, the peas, a wedge of lemon and plenty of malt vinegar.
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