Roast fillet of cod with saffron potatoes and tomatoes
by David Kelman
Return to Recipe
Print
Ingredients
Fish & Shellfish
4 cod fillets
Store Cupboard
salt
pepper
Oils & Vinegars
oil
201ml of light olive oil
Fruit & Vegetables
14 baby plum tomatoes
2 garlic cloves, sliced
8 new potatoes, large, peeled
4 white asparagus spears, peeled
6 baby fennel
200g of baby spinach
Spices & Dried Herbs
1 pinch of saffron
Dairy
10g of butter, to cook the vegetables, plus extra softened butter to serve
Speciality Ingredients
beetroot powder