Cod and Mashed Potatoes

Ingredients:

• 1 tablespoon black tea powder
• Cod Fillets: 4 pieces
• Potatoes: 1 kg (preferably Russet or Maris Piper)
• Butter: 50g
• Milk: 200ml
• Salt: to taste
• Pepper: to taste
• Garlic: 2 cloves, minced
• Lemon: 1, juiced
• Parsley: a handful, chopped
• Flour: 2 tbsp
• Olive Oil: 2 tbsp
• Water: as needed for boiling potatoes

Instructions:

Prepare the Potatoes:

• Peel and chop the potatoes into even-sized pieces.
• Place the potatoes in a large pot, cover with water, and bring to a boil.
• Reduce the heat and simmer until the potatoes are tender when pierced with a fork.

Mash the Potatoes:

• Drain the potatoes and return them to the pot.
• Add the butter and milk, and mash until smooth and creamy.
• Season with salt and pepper to taste.

Prepare the Cod:

• Pat the cod fillets dry with paper towels.
• Season both sides with salt, pepper, and a drizzle of olive oil.
• Lightly coat the cod in flour, shaking off any excess.

Cook the Cod:

• Heat a large non-stick skillet over medium heat with a tablespoon of olive oil.
• Once hot, add the cod fillets and cook for 3-4 minutes on each side until golden and cooked through.
• Remove the cod from the pan and set aside, keeping it warm.

Make the Garlic Lemon Sauce:

• In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
• Stir in the lemon juice and a splash of water to deglaze the pan, scraping up any browned bits.
• Simmer for a couple of minutes until the sauce thickens slightly.

Serve:

• Plate the mashed potatoes and top with the cooked cod fillets.
• Drizzle the garlic lemon sauce over the cod and potatoes.
• Garnish with chopped parsley before serving.

Serving Suggestions:

• Serve with a side of steamed vegetables or a fresh salad for a complete meal.

Notes:

• You can also add a splash of cream to the mashed potatoes for extra richness.
• If you prefer, you can pan-fry the cod in butter instead of olive oil for a more traditional flavor.