Make fragrant parsley the star of this elegant fish supper. Tender cod loins are baked in a nutty brown butter infused with capers, lemon and dill, then served over saffron-scented rice studded with sweet peas and fresh herbs. Finished with a punchy parsley, garlic and lemon gremolata, it's a simple but impressive dish that's packed with bright, fresh flavours.
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
35MIN
Total time
Ingredients
Servings
4
150 g
cold M&S Remarksable Value salted butter
3 tsp
M&S nonpareilles capers
1/2
M&S Remarksable Value lemon, zest only
1 tbsp
fresh dill, roughly chopped
400 g
M&S basmati rice
1
M&S Remarksable Value brown onion, finely diced
1 pinch
saffron threads
800 ml
M&S chicken stock
150 g
M&S Remarksable Value frozen garden peas
2 tbsp
flat leaf parsley, finely chopped
4
M&S Collection wild Norwegian cod loins
For the gremolata
1 clove
M&S Remarksable Value garlic, grated
1/2
M&S Remarksable Value lemon, peel only, finely chopped
3 tbsp
flat leaf parsley, finely chopped
1 tbsp
fresh dill, roughly chopped
as needed
M&S Remarksable Value lemons, cut into wedges
to serve
Nutrition per serving
Calories
852kcal
Fat
32.0 g
Saturates
19.3 g
Sugars
5.1 g
Salt
981.2 mg
