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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.
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.
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.
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.
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.
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!