Cod with samphire, kale and baby potatoes or sweet Potatoes

A lovely dish packed with nutrition and lots of flavour and textures.

Serves 2

Ingredients:

• 2 x 6oz cod fillets, skinned
• 200g new potatoes or sweet potatoes, washed, skin left on
• 120g curly kale, washed and any large stalks removed
• 100g samphire seagrass
• 2 spring onions, sliced
• 1 tsp butter
• 2 tbsps chopped parsley
• 2 lemon wedges
• Sea salt and pepper

Method:

• Preheat the oven to 200ºC/400ºF/gas 6
• Put the potatoes into a pan with boiling water and simmer for 15-20 minutes until tender.
• Put the cod onto a baking sheet, add a small dot of butter and season with salt and pepper. Bake for 10 minutes until cooked. (You can tell when the fish is cooked as it will flake easily).
• Meanwhile, melt a little butter in a pan and cook the kale, spring onions and samphire until wilted. Season well.
• Remove the cod from the oven and serve on a plate on top of the kale. Drizzle with olive oil and a squeeze of lemon.