Simon Rimmer Cod with Crispy Potatoes and Butter Sauce recipe on Sunday Brunch

Simon Rimmer served up tasty cod with crispy potatoes and butter sauce on Sunday Brunch.

The ingredients are: 4 x 170g cod fillets, Spuds – 700g diced spuds (25-30mm dice) blanched, 75ml oil, 75g butter, 10g chopped garlic, Zest 1 lemon and Salt and pepper.

For the pesto crust: bunch basil leaves, 15g toasted pine nuts, 125g parmesan – grated, 175ml x v olive oil and 150g fresh breadcrumbs (brioche).

For the butter sauce: 55ml white wine, 100ml cream, 50g butter, juice half lemon and handful snipped chives.


See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

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