The subtle taste of the cod and the strong Camembert make a great partnership. The dish takes just 15 minutes to prepare – serve with baby spinach to get one of your five-a-day.
- 100 g (31/2 oz) bacon lardons
- 100 g (31/2 oz) button mushrooms, wiped and sliced
- 4tbsp double cream
- 450g (1lb) baby spinach, washed
- 4 x 175 g (6oz) chunky cod fillets with skin
- 3tbsp olive oil
- 150 ml (5floz) dry white wine
- 100 ml (31/2oz) dry cider
- 150 ml (5floz) fish or chicken stock
- 1 tbsp wholegrain Dijon mustard
- 40 g (11/2oz) unsalted butter
- 125 g (41/2oz) Camembert, cut into small cubes
- Salt and freshly ground black pepper
Preheat the oven to 200°C/gas mark 6/180°C fan oven. Gently heat a large pan and cook the lardons for 4-5 mins until crisp. Add the mushrooms and 2 tbsps water and cook for a further 3 mins until mushrooms have softened. Add the cream and bubble until reduced by half. Fold in the spinach and gently cook until wilted. Set aside and keep warm.
Meanwhile season the cod with salt and pepper and drizzle with 1 tbsp olive oil. Heat a frying pan until hot and cook the cod skin side down for 3 minutes. Pour in the wine, cider and stock and bring to the boil. Place the cod in the oven and cook for 8 minutes. Remove the cod from the juices and keep warm, reserving the juices.
Add the mustard to the cod pan juices and bring to the boil. Bubble rapidly until reduced by half, then gradually whisk in the butter and remaining olive oil until thickened. Adjust seasoning if necessary.
Divide the spinach mixture between four warm plates and scatter over the Camembert. Top each with a cod fillet and drizzle the cider sauce around the plate. Serve immediately.