smoked cod

8 potato cakes

4 smoked cod fillets

50ml fish stock, made with 1/4 stock cube

finely grated zest and juice of 1 lemon

175g butter, cut into small pieces

1 tbsp fresh chopped chives

snipped chives to garnish

salt and freshly ground pepper

mangetout and carrots, to serve

1. Preheat the grill to medium. Cook the potato cakes for 5 minutes each side, turning once. Keep them warm while you cook the fish. Rinse the fish and pat dry with kitchen towel. Grill for 20-25 minutes, turning once, until the fish is opaque and starts to flake.
2. Meanwhile, place the stock, lemon juice and zest in a medium saucepan and bring to a gently simmer. Gradually whisk in the butter until it has melted and the sauce is smooth and glossy. Add the chives and season.
3. To serve, place two potato pancakes on each serving plate. Lay a piece of fish on top of each plate and pour over the sauce. Garnish with snipped chives and serve immediately with freshly cooked mangetout and carrots.

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