So, this is a full-on diet dish, but the carrot and ginger mash is spectacular and we couldn’t recommend it highly enough for nights when you need some restraint. We are a greedy household and require restraint on a regular basis – no wine for us tonight!
Carrot & Ginger Mash with Pan-fried Cod – serves 2
- 2 large carrots (about 300g), thickly sliced
- 1 garlic clove, peeled
- 15g fresh root ginger, peeled
- 15g butter
- ½ tbsp fresh lemon juice
- 2 thick, skinless cod fillets
- 1 tbsp olive oil
- dried chilli flakes
Put the carrots, garlic & ginger in a medium saucepan and cover with water. Bring to the boil then simmer for 15 minutes or until soft.
Take the pan off the heat, reserve a ladle of the cooking water, then drain. Return the carrot mixture to the pan and add 3 tbsp of the reserved cooking water, the butter, and the lemon juice. Whizz the carrots to a purée with a stick blender, adding a bit more of the water if needed. Season with salt and black pepper.
Season the cod with sea salt and black pepper. Heat the oil in a non-stick frying pan over a medium heat. Fry the cod for about 4 minutes, then turn, sprinkle with a few chilli flakes, and cook on the other side for 3 to 5 minutes, depending on how thick they are.
Spoon the purée onto warm plates and serve with the fish on top and plenty of green veg.
(Original recipe from The Fast 800 Recipe Book by Dr Claire Bailey & Justine Pattison, Short Books, 2019.)
Jono & Jules do food & wine 
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