Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes
Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make 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 tasty. 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’s easy, it’s quick, it tastes yummy. Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first 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 can achieve that.

The ingredients needed to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:
  1. Get Fish Ingredients
  2. Take 1 Cod Fillet
  3. Take 20 g Cherry Tomato (halved)
  4. Prepare 2 Lemon (zest and Juice)
  5. Take Seasoning (Salt and Black Pepper)
  6. Take Relish Ingredients
  7. Get 2 Medium sized Plum Tomatoes (Finely Sliced)
  8. Prepare 2 Medium Sized Red Onion(Finely Sliced)
  9. Make ready 1 Lime (Juice only)
  10. Get 2 Garlic Cloves(minced)
  11. Make ready 1 Tsp Light Soy Sauce
  12. Take 2 Tsp Demerara Sugar
  13. Get Dauphinois Ingredients
  14. Make ready 2 Large Baking Potatoes(finely sliced)
  15. Make ready 2 Tbsp Butter
  16. Make ready Pinch Dried Thyme
  17. Make ready Seasoning(salt and black pepper)
  18. Take 1 Cup Double Cream
  19. Take 2 Cups Grated Cheddar Cheese
  20. Make ready 1 Garlic Clove(minced)
Steps to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Serving Suggestions

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