Harry Lomas served up a tasty cod loin with pearl vegetables, fondant potatoes and black pudding on Sunday Brunch.

The ingredient are: 2 x portions of Icelandic Cod loin (160g each loin), 2 Tablespoons of vegetable Oil, Sea Salt freshly ground black pepper, Black Pudding crumb and Baby gem lettuce to garnish.

For the Pearl Vegetables: 1 x Banana Shallot, Pearl cut, courgette, swede, mooli 150 gm and 4 Tablespoons of vegetable Oil.

For the veloute: 30g Unsalted butter, 30g Flour and 300ml Vegetable stock.

For the Fondant Potatoes: 2 medium-sized potatoes, peeled 200g, 2 tbsp vegetable oil, 3 tbsp unsalted butter, 1 cloves garlic peeled and sliced, 2 sprigs of fresh thyme and 75ml vegetable stock.

See more cod recipes in the book titled: 222 Cod Recipes available from Amazon now.