serves
4
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
If you are prepping meals in advance you can speed this recipe up significantly by using pre-cooked baby potatoes, which keep well in the fridge in an airtight container.
Ingredients
- 1½ tbsp (30 ml) olive oil
- 2 banana shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 zucchini (courgette), cut into thin batons
- 175 ml white wine
- 200 ml vegetable stock
- 150 g baby potatoes, halved
- 75 ml double cream
- 12 asparagus spears
- 120 g frozen peas
- 4 cod fillets (about 175g each), or other white fish
- Sea salt and black pepper
- Flat-leaf parsley, chopped, to serve
Instructions
- Heat the oil in a large sauté pan and gently fry the shallots over a medium heat for 4 minutes until softened. Add the garlic and zucchini, increase the heat and fry until the zucchini starts to take on some colour. Transfer the contents of the pan to a plate and set aside.
- Add the wine to the pan and bubble away until reduced by half, then add the stock and potatoes. Season well, cover and simmer for 8-10 minutes.
- Stir in the cream then return the zucchini, shallot and garlic back to the pan. Stir in the asparagus and peas then nestle the cod fillets into the pan.
- Cover with a lid and cook for 4-5 minutes until the cod is just cooked through and the asparagus is tender. Serve with a scattering of parsley.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you are prepping meals in advance you can speed this recipe up significantly by using pre-cooked baby potatoes, which keep well in the fridge in an airtight container.
