Michael's Fillet of Smoky Cod with Garlic Butter recipe

Takes approx 20 minutes, serves 4 people

• 4 x sachets of Kerrymaid Garlic Butter
• 140g/5oz carrots, diced
• 140g/5oz leeks, washed and trimmed and diced
• 140g/5oz potatoes, peeled and diced
• 4 portions of thick, boneless, skinless cod fillets, weighing about 200g/8oz each
• Salt and freshly ground black pepper
• 100g/4oz plain white flour
• 2 tbsp of vegetable oil
• 1 small bunch of fresh parsley if desired

Boil some water in a pan then steam the vegetables for about 10 - 12 minutes. Once tender leave the vegetables to one side on a warm shallow plate or saucepan.

Next, take the cod fillets and season them with salt and pepper before coating them in the flour. In a large frying pan, heat some oil until almost smoking, then add two sachets of Kerrymaid Garlic Butter. When the butter begins to bubble add the cod fillets. Cook the fillets over a medium heat for about four minutes on each side.

Meanwhile take a small pan and, on a low heat, warm two more sachets of Kerrymaid Garlic Butter. When melted, pour the butter over the plate of warm vegetables which should still be steaming a little.

To serve, divide the vegetables between four plates and add a cod fillet to each serving. Add some fresh parsley if desired.