Cod with Clams, Tomato sauce and Saute Potatoes

This dish is another one that may seem complicated but much of it can be prepared well in advance. When it's time to eat you only have to worry about cooking the Cod and potatoes, and warming up the sauce.

Ingredients:

4 x 7oz fillet portions from a large side of cod
salt and pepper
2 tblspn sunflower oil
3 oz of unsalted butter
½ batch of tomato sauce
1½ lb clams in the shell
1 lb of Charlotte potatoes
12 basil leaves

Method:

1. Make a half batch of tomato sauce (click here)

2. Place the potatoes in a saucepan with a handful of salt and enough cold water to cover by at least two inches. Bring to the boil, cook until tender then drain. When cool enough to handle cut into 1cm thick slices. Set aside.

3. Place a saucepan over a high heat. Add the clams and a splash of wine, cover and cook until the clams open then drain. When cool enough to handle, remove the meat from the shell and place in a small pan along with the tomato sauce. Set aside.

4. Heat half of 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 half of 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 five minutes.

5. Place a non-stick frying pan over a med-high heat and add the remaiming half sunflower oil and butter. When bubbling add the potatoes and cook until crisp and golden. Drain on kitchen paper and season with a good pinch of salt and fresh ground pepper.

6. In the meantime, place the sauce over a medium heat and bring to a simmer. Shred the basil and stir in.

To serve.

Spoon the sauce into warm serving plates or bowls. Place the Cod on top and sit the potatoes alongside. Drizzle with olive oil and serve.