Simple Way to Prepare Speedy Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes
by Essie Hubbard
Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemony salt and black pepper cod on a gratin dauphinois potatoes. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have lemony salt and black pepper cod on a gratin dauphinois potatoes using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:
Make ready Fish Ingredients
Make ready 1 Cod Fillet
Make ready 20 g Cherry Tomato (halved)
Make ready 2 Lemon (zest and Juice)
Make ready Seasoning (Salt and Black Pepper)
Take Relish Ingredients
Prepare 2 Medium sized Plum Tomatoes (Finely Sliced)
Get 2 Medium Sized Red Onion(Finely Sliced)
Get 1 Lime (Juice only)
Make ready 2 Garlic Cloves(minced)
Get 1 Tsp Light Soy Sauce
Take 2 Tsp Demerara Sugar
Get Dauphinois Ingredients
Take 2 Large Baking Potatoes(finely sliced)
Get 2 Tbsp Butter
Prepare Pinch Dried Thyme
Get Seasoning(salt and black pepper)
Prepare 1 Cup Double Cream
Take 2 Cups Grated Cheddar Cheese
Get 1 Garlic Clove(minced)
Instructions to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:
Prep the dauphinois potatoes: melt butter in a saucepan on medium heat and add double cream, thyme and garlic; combine thoroughly until a smooth consistency is achieved. Tip: ensure it don’t overcook. Layer the sliced potatoes in a ceramic oven dish; pour in the butter mix and cover the with baking parchment(optional).
Preheat oven at 180’C. Place the oven dish in the center rack and cook for 15-20mins.(till potatoes are softened). Remove from the oven and add cheese. Return back to the oven and cook for further 10mins.
Meanwhile, cut the cod fillets into finger sized portions. Season with salt, black pepper and combine with lemon juice+zest and cherry tomatoes. Wrap in a baking parchment and place in an oven dish with water(a cup). Oven cook at 180’C for 10-15mins.
Relish making: Heat up a drizzle of oil in a sauce pan. Add the plum tomatoes, onions and garlic. Sweat for 5-7mins. Add the light soy sauce and simmer for 2 mins. Then add the Demerara sugar and simmer for another 2-3 mins.
Serving Suggestions
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