Roasted Cod with Squash, Bacon & Chestnuts
“This is a glorious combination of sweet, succulent and salty with the butter giving it a smooth finish and the lemon adding a sunny smile.”
By Merchant Gourmet Cook, Alex Mackay
Suitable for gluten-free
- 1 x 180g pouch of Merchant Gourmet Whole Chestnuts
- 3 tbsp vegetable oil
- 12 shallots, peeled
- Half an average sized (1kg) butternut squash, peeled, de-seeded, cut to roughly the same size as the chestnuts
- 150g bacon lardons
- 120g unsalted butter
- 1 bunch of flat leaf parsley
- 4 filets of cod, 150g each, skin on (you could also use pollock or hake)
- Zest of 1 lemon and 2 tbsp juice
- 2 tbsp water
- Salt, black pepper and sugar
1.Pre-Heat your oven to 230C/Gas Mark 8, upper middle shelf. Boil your kettle. Put a bowl next to your cooker to drain fat into
2.Heat a low sided baking tray just large enough to hold the vegetables with 1 and 1/2 tbsp of vegetable oil, for 5 minutes in the oven
3.Add the shallots and squash to the baking tray. Season with salt and pepper and toss them until they are well coated with the oil. Roast for 15 minutes, turning the vegetables once and basting with a heatproof brush. Add the chestnuts, a third of the butter and the bacon. Roast for 7-10 minutes more or until golden
4.Get a large frying pan very hot with 1 and 1/2 tbsp vegetable oil. Season the cod. Fry on the flesh side over a very high heat for for 2 minutes. Lower the heat slightly, drain the fat into the bowl next to your cooker, add a third of the butter and fry for a further 2 minutes, turn the cod then fry for 3-4 minutes until the skin is crisp and the cod is just cooked through
5.Put the cod on top of the roasted vegetables and chestnuts. Add the lemon juice, lemon zest and water to the pan. Bring to the boil. Stir in the remaining butter and the parsley. Turn off the heat, season to taste
6.Spoon the cooking juices over everything except the cod skin. Serve from the baking tray
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