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Cod in a Lemon and Chive Butter Sauce
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Cod in a Lemon and Chive Butter Sauce

Cod in a Lemon and Chive Butter Sauce

with Garlic Lemony Broccoli and Roast Potatoes



Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes


serving amount



Garlic Clove


Broccoli Florets


(Contains Milk)

Cod Fillets

(Contains Fish)


Nutritional information

Energy (kJ)1720 kJ
Energy (kcal)411 kcal
Fat14 g
of which saturates9 g
Carbohydrate42 g
of which sugars3 g
Protein30 g
Salt0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.


Roast the Potatoes

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop the chunks on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Get Prepped

Meanwhile, roughly chop chives. TIP: Use scissors if you want. Peel and grate the garlic (or use a garlic press). Zest the lemon and cut into quarters. Divide any large broccoli florets into smaller pieces and pop onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat.

Broccoli Time!

When the potatoes have been in the oven for 15 mins, pop the broccoli onto the middle shelf of your oven to roast until crispy and tender, 12-15 mins.

Cook the Fish

8 mins before the potatoes are cooked. Heat a large frying pan on high heat with a drizzle of oil. Add the butter and stir while it melts. Once the butter is melted and begins to froth add the cod fillets. Fry until golden on the outside, 2-3 mins on either side. TIP: Use a fish slice/spatula to gently flip the fish.

Finish off the Fish

Add the chives to the pan with the fish and squeeze in half the lemon juice. Spoon the lemony chivey butter over the cod for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when it is opaque in the centre.

Serve Up

Divide the broccoli, and potatoes among the plates along with the buttery cod. Pour the butter sauce over the cod. Serve with the lemon zest sprinkled over and remaining lemon wedges alongside for squeezing over. Enjoy!