Crispy Lemon Cod with Creamy King Prawns, Buttery Mash & creamy sundried tomato sauce

Shopping list

• 2 pieces cod fillets

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• 60 g panko breadcrumbs

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• 30 g Parmesan

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• 1 tsp garlic powder

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• 0.5 tsp smoked paprika

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• 1 piece egg

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• flour

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• salt — to taste

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• black pepper — to taste

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• oil — for frying

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• 500 g potatoes

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• 50 g butter

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• milk — 50–75ml

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• 200 g king prawns

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• 100 g sun-dried tomatoes — sliced

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• 2 pieces garlic cloves — finely chopped

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• 1 tsp smoked paprika

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• 150 ml double cream

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• 100 ml chicken stock

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• 30 g Parmesan

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• 1 tbsp butter

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• 0.5 pieces lemon — juice

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• fresh parsley — for garnish

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• salt — to taste

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• black pepper — to taste

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Step by step

1. 1

   Boil the potatoes until tender, drain and mash with the butter and warm milk. Season well.

2. 2

   Season the cod, coat in flour, then beaten egg, followed by the panko, Parmesan, garlic powder and smoked paprika. Fry until golden, crispy and cooked through. 20 minutes.

3. 3

   For the prawns, melt the butter in a pan and cook the prawns with the smoked paprika, salt and pepper. 5 minutes.

4. 4

   Add the garlic and sun-dried tomatoes, then pour in the chicken stock and double cream & a splash of white wine.

5. 5

   Add the Parmesan and simmer until rich and creamy.

6. 6

   Finish with fresh lemon juice and chopped parsley.

7. 7

   Serve the buttery mash with the creamy tomato prawns and place the crispy cod on top. Finish with extra parsley, lemon and cracked black pepper.