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Roasted Cod with Lemon and Caper Butter and Pommes Anna

Serves 2
Prep Time 20 minutes
Cooking TIme 30 minutes

Ingredients

  • 2 pieces of cod, skinned and boned
  • Salt and pepper
  • A little oil for drizzling
  • 50g capers
  • 150g Kerrygold salted butter, melted
  • 1 lemon, zest and juice
  • 2 potatoes, fairly small

Directions

  1. Line 2 baking trays with greaseproof paper and pre-heat the oven to 180c.
  2. Take the potatoes and, using a mandolin on the thinest setting, slice discs of potato.
  3. On the tray, lay out the discs of potato in a circle, continuing to layer them up. Keep going until you have made a flower shape.
  4. Using 50g of the melted Kerrygold butter, brush this over the potato stacks, add some seasoning and pop them in the oven for 20-30 minutes.
  5. Now, on the other tray, lay on the cod steaks and drizzle with a little oil. Season, then place in the oven for 15-20 minutes.
  6. In a bowl, mix together the rest of the melted butter, capers, lemon zest and juice.
  7. To serve, place the potatoes and the cod onto a plate and spoon over the lemon and caper butter.
  8. Serve immediately.

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