Cod with Herb Butter Sauce & Spring Vegetables

Instructions

1. Pre-heat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6 and boil the potatoes for 20 minutes until cooked through.
2. In a medium sauce pan over medium-high heat, cook the shallot, white wine and vinegar until the liquid is reduced by 3/4.
3. Meanwhile place cod onto an ovenproof tray, season with salt and drizzle with olive oil, cook in the oven for 10 minutes, or until just starting to turn opaque and flake. Whilst the cod is cooking steam the spring greens asparagus and peas for 4-5 minutes until just cooked through.
4. To finish the sauce, strain the shallots from the reduced wine, add the liquid back to the pan with the Garlic Granules and Mixed Herbs. Over a medium heat whisk in the butter until emulsified.
5. To plate, slice the potatoes into quarters and arrange on the plate with the green vegetables and radish slices. Drizzle the lemon juice over the cod and sit atop the vegetables. Drizzle over the butter sauce and serve.