Easiest Way to Make Quick Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, lemony salt and black pepper cod on a gratin dauphinois potatoes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we must prepare a few components. You can have lemony salt and black pepper cod on a gratin dauphinois potatoes using 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:

1. Get Fish Ingredients
2. Prepare 1 Cod Fillet
3. Take 20 g Cherry Tomato (halved)
4. Make ready 2 Lemon (zest and Juice)
5. Make ready Seasoning (Salt and Black Pepper)
6. Take Relish Ingredients
7. Make ready 2 Medium sized Plum Tomatoes (Finely Sliced)
8. Make ready 2 Medium Sized Red Onion(Finely Sliced)
9. Get 1 Lime (Juice only)
10. Make ready 2 Garlic Cloves(minced)
11. Take 1 Tsp Light Soy Sauce
12. Make ready 2 Tsp Demerara Sugar
13. Get Dauphinois Ingredients
14. Take 2 Large Baking Potatoes(finely sliced)
15. Take 2 Tbsp Butter
16. Get Pinch Dried Thyme
17. Make ready Seasoning(salt and black pepper)
18. Make ready 1 Cup Double Cream
19. Make ready 2 Cups Grated Cheddar Cheese
20. Get 1 Garlic Clove(minced)

Instructions to make Lemony Salt and Black Pepper Cod on a Gratin Dauphinois Potatoes:

1. Prep the dauphinois potatoes: melt butter in a saucepan on medium heat and add double cream, thyme and garlic; combine thoroughly until a smooth consistency is achieved. Tip: ensure it don’t overcook. Layer the sliced potatoes in a ceramic oven dish; pour in the butter mix and cover the with baking parchment(optional).
2. Preheat oven at 180’C. Place the oven dish in the center rack and cook for 15-20mins.(till potatoes are softened). Remove from the oven and add cheese. Return back to the oven and cook for further 10mins.
3. Meanwhile, cut the cod fillets into finger sized portions. Season with salt, black pepper and combine with lemon juice+zest and cherry tomatoes. Wrap in a baking parchment and place in an oven dish with water(a cup). Oven cook at 180’C for 10-15mins.
4. Relish making: Heat up a drizzle of oil in a sauce pan. Add the plum tomatoes, onions and garlic. Sweat for 5-7mins. Add the light soy sauce and simmer for 2 mins. Then add the Demerara sugar and simmer for another 2-3 mins.
5. Serving Suggestions

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