Golden Cod with Shrimp, Minted Pea Cream and Crispy Lemon Potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the baby potatoes with 1 tablespoon olive oil, half of the lemon zest, 1 whole garlic clove lightly crushed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 30 to 35 minutes, turning halfway, until golden and crisp.

2. 2

   While the potatoes roast, melt 15 g (1 tbsp) butter with 1/2 tablespoon olive oil in a saucepan over medium heat. Add the chopped shallot and 1 minced garlic clove, and cook for 2 to 3 minutes until softened.

3. 3

   Add the peas to the saucepan, pour in the fish stock, and cook for 4 to 5 minutes. Stir in the heavy cream, mint leaves, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of black pepper. Cook 1 more minute, remove from the heat, and blend until smooth. Keep warm.

4. 4

   Pat the cod fillets dry with paper towels and season with 1/2 teaspoon salt and a little black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the cod for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and flaky. Remove and keep warm on a plate.

5. 5

   In the same skillet, add the remaining 1/2 tablespoon olive oil and 15 g (1 tbsp) butter. Add the shrimp, remaining minced garlic, sweet paprika, 1/4 teaspoon salt, and a pinch of black pepper. Sauté for 1 minute per side.

6. 6

   Pour the dry white wine into the shrimp skillet and let it bubble for 1 to 2 minutes to reduce slightly. Add the remaining 1 tablespoon lemon juice and turn off the heat.

7. 7

   To serve, spoon the minted pea cream onto the plates. Set the cod fillets and shrimp on top. Add the crispy lemon potatoes on the side, discarding the whole garlic clove from the tray. Finish with chopped chives and the remaining lemon zest over the top.