Cod with Mussels and Tomato Butter

This wonderful Cod dish may seem a bit complicated but isn't if you take a breath and break it down. Apart from cooking the fish and finishing the sauce everything can be prepared way in advance and when it's time to eat the whole dish will take less than fifteen minutes to put together. Trust me.

Ingredients:

4 x 7oz fillet portions from a large side of cod
salt and pepper
2 tblspn sunflower oil
1 oz of unsalted butter

(1)
1½ lb Maris piper Potatoes
4oz unsalted butter
2 fl oz hot milk
salt and pepper

(2)
1lb of mussels - clean and discard any which are open
1 glass of white wine
1 sprig of thyme
2 cloves of garlic
1 bayleaf
1 small onion - peeled and diced

(3)
2 large tomatoes
1 tblspn finely chopped chives
2 tblspn double cream
2 oz of unsalted butter

Way ahead of time :

(1) Peel the potatoes, cut into even-sized pieces and place in a pan of cold water with a handful of salt. Bring to the boil and simmer until tender. Drain well then mash with the butter and milk. Season with salt and pepper, transfer to a microwaveable container, cling wrap and set aside.

(2) Place a saucepan over a high heat until hot then add the mussels, wine, garlic, bayleaf, thyme and onion. Cover with a tight fitting lid, give the pan a good shake and cook until the mussels are open. Discard any stubborn ones. Place a strainer over a bowl and strain the mussels. Remove from the shells and set aside. Reserve the juices.

(3) Cut the tomatoes into ¼'s. Remove the skin and seeds and cut the flesh into neat ½cm dice. Finely chop the chives, mix with the chopped tomatoes and set aside.
Have a cup of tea - you've earned it!

To finsh the dish:

1. Heat the sunflower oil in a non-stick frying pan. Season the cod on both sides with salt and pepper then place in the pan, skin side down, and cook for three minutes. Add the butter and cook for two more minutes then turn over and cook for a further three minutes. Transfer the cod to a plate and rest for for five minutes.

2. While the cod cooks place the mashed potato in the microwave and blast on full power until hot.

3. Place a saucepan over a high heat and add the reserved mussel juice. Bring to the boil, add the double cream and simmer for 2 minutes. Gradually whisk in the butter then add the mussels and warm for 20 seconds. Remove from the heat and stir in the tomato and chives.

To dish up: Place a scoop of mash into the centre of four warm plates and place the cod on top. Spoon the sauce around and serve.