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Baked cod & clams with purple sprouting broccoli

A serving of baked cod & clams with purple sprouting broccoli

Baked cod & clams with purple sprouting broccoli

Name: Baked cod & clams with purple sprouting broccoli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 50g butter; a few oregano sprigs; 2 garlic cloves lightly bashed; 125ml white wine; 4 cod fillets; 1 lemon cut 4 slices and reserve the remainder; 250g purple sprouting broccoli; 1kg sustainably caught clams or mussels (check the label); small handful of parsley finely chopped

Samuel Goldsmith

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins - 35 mins

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Enjoy baked cod cooked with clams, butter and white wine and served with purple sprouting broccoli for a comforting fish dish. It's a lovely springtime dish

Gluten-free

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

50g butter
a few oregano sprigs
2 garlic cloves

lightly bashed
125ml white wine
4 cod fillets
1 lemon

cut 4 slices and reserve the remainder
250g purple sprouting broccoli
1kg sustainably caught clams

or mussels (check the label)
small handful of parsley

finely chopped

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Nutrition: Per serving

kcal311

low
fat13g
saturates7g
carbs3g
sugars2g
fibre2g
protein39g

high
salt1.3g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the butter, oregano and garlic in a large, lidded ovenproof pan or baking tray that you can cover with foil and pour in the wine. Put the pan in the oven and cook for 10 mins to melt the butter and cook off some of the alcohol.
step 2

Meanwhile, season the cod with salt and pepper. After the sauce has had 10 mins, lay the cod in it and pop a lemon slice on each piece. Squeeze the juice from the remainder of the lemon into the pan. Put back in the oven for 10-15 mins until still a little undercooked in the middle.
step 3

Scatter the broccoli and clams or mussels on top of the fish, then put the lid on the pan (or cover with foil) and cook for a further 6-10 mins until the clams or mussels have opened up (discard any that don’t open) and the broccoli is cooked but retains some bite. Scatter over the parsley and serve.

Recipe from Good Food magazine, April 2025

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