Royal Dinette's BC Pacific Cod with Nugget Potatoes, Leeks, and Butter Sauce

Recipes May 11, 2020

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Amanda Healey, Head Chef at Royal Dinette: Amanda has been working in the hospitality industry for 14 years, across restaurants in Australia and Canada. Growing up, Amanda loved watching cooking shows after school, but never imagined becoming a chef. Her favourite ingredient to create is gnocchi from scratch. During her days off, Amanda enjoys getting out of the city and heading to the mountains or lakes. Find her at Royal Dinette in downtown Vancouver.


Prep Time: 35 Min

Serving Size: Serves Two Adults

Skill Level: Easy


Ingredients

  • Pinch of pepper
  • Pinch of salt
  • Cooking oil
  • 1 cup of pea shoots
  • 1 tbsp. of dill
  • ½ lemon cut into wedges
  • 1 tbsp. of celery leaf
  • ½ cup of unsalted butter
  • 2 leeks
  • 12 nugget potatoes
  • 2 x 200g trawl-caught BC Pacific cod portion

Instructions

Leek Potatoes

  1. Preheat oven to 375° F.
  2. Boil 12 nugget potatoes in salted water until cooked. Drain, cool, and slice.
  3. Slice 2 leeks with tops removed, and rinse under cold running water.
  4. Heat grapeseed oil in a frying pan and add the sliced potatoes. Cooking until golden-brown on each side.
  5. Add 1 tbsp. of butter, sliced leeks, sautéing until leeks are softened.
  6. Add vegetable broth, reducing the mix with 2 tbsp. of butter.
  7. Once reduced, add 1 tbsp. of chopped dill, 1 tbsp. of chopped celery leaves.
  8. Finish with salt and pepper and set aside.

BC Pacific Cod

  1. Heat grapeseed oil in pan on high heat.
  2. Once smoking, add 2 x 200g pieces of cod to the pan to get the best sear. Do not overcrowd the pan.
  3. Flip the fish on each side to ensure it is golden-brown.
  4. Put into the preheated oven for 4 minutes.

Assembly

  1. Place the potatoes and leeks into a wide bowl, proceeding to place the pacific cod on top. Dress 1 cup of pea shoots with olive oil and salt. Place on top of the fish and enjoy!

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

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We're always looking to connect with our customers. To get in touch, please drop us a note at support@freshline.io, or connect with us on Instagram, Twitter, Facebook, LinkedIn, or through our website.

Joseph Lee

Co-founder at Freshline.

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