Prawned Cod is one of those dishes that makes you pause for a moment before you start eating, simply because it looks so good in the bowl. I’m a home cook at heart, not a restaurant chef. However every now and then a dish comes together that feels a little bit special without being fussy or intimidating. This is one of those. Prawned Cod is calm, fresh and quietly confident, the sort of food that feels just as right for a relaxed weekend lunch as it does for an evening when you want to impress without showing off.
What first draws you in with Prawned Cod is the visual appeal. A thick, pearly fillet of baked cod sits proudly on top of three king prawns. Their pink shells curved gently beneath the fish like a supporting act that deserves just as much applause. Everything rests in a light, fragrant broth, clear enough to see the neat potato cubes beneath the surface. Flecks of green herbs, sliced scallions, tiny dices of cucumber and the occasional spark of red chilli float through the bowl, giving the whole dish a fresh, modern look that immediately suggests clean flavours and balance.
Cod is such a comforting fish to cook at home. It’s forgiving, mild and has that lovely flaky texture when baked gently. In Prawned Cod, the cod is cooked just until it begins to separate into soft, juicy layers. There’s no heavy sauce here to smother it; instead, the light broth enhances the natural sweetness of the fish. The king prawns underneath add a deeper, slightly richer seafood flavour, and there’s something very satisfying about discovering them. Obviously once you’ve lifted the cod with your fork.
The broth is where Prawned Cod really comes alive. Light doesn’t mean bland, and this dish proves that beautifully. The broth carries gentle warmth from the red chilli, not enough to overpower but it does wake up the palate. The diced cucumber might sound unusual in a warm dish, but it works surprisingly well, adding freshness and a subtle crunch that contrasts with the soft fish and potatoes. The potato cubes are small and tender, soaking up the broth and making the dish feel complete and nourishing.
Green herbs and scallions bring everything together. Their freshness cuts through the sweetness of the seafood and adds a beautiful aroma that rises with the steam. This is the sort of dish that smells as good as it looks. Like most cooks, that’s half the pleasure of home cooking. There’s no need for elaborate garnishes or complicated techniques; Prawned Cod relies on good ingredients, handled simply and with care.
What I love most about Prawned Cod is how it feels both light and comforting at the same time. It doesn’t leave you feeling heavy, yet it’s satisfying enough to stand alone as a main meal. It’s the kind of food you might cook when you want something wholesome but still a little bit special. Serve this dish perhaps when friends come over and you want to serve something different without spending it in the kitchen.
Prawned Cod also has that wonderful ability to slow you down to enjoy each spoonful of broth, each bite of flaky cod and sweet prawn. It’s not rushed food; it’s bowl food, meant to be savoured. As a home cook, that’s exactly the kind of dish I enjoy making. A dish that feels generous, balanced and quietly impressive and one my family and friends adore.
In the end, Prawned Cod is visually striking, full of fresh flavours and incredibly satisfying without being complicated. Whether you’re cooking for yourself or sharing it with others, it’s a dish that brings a little bit of calm and a lot of enjoyment to the table, which is really what good home cooking is all about.
Prawned Cod
Equipment
Ingredients
Seafood Ingredients:
- 2 thick cod fillets skinless
- 6 large king prawns raw peeled and deveined (tails on if you like)
- 1 tbsp olive oil
- salt
- freshly ground black pepper
Broth Ingredients:
- 500 ml fish stock vegetable stock
- 1 clove garlic finely sliced
- 1 small red chilli finely diced seeds removed for less heat
- 1 tsp lemon juice
Vegetables and Garnish:
- 2 medium potatoes peeled and cut into small cubes
- ½ medium cucumber deseeded and finely diced
- 2 medium scallions thinly sliced
- 2 tbsp fresh coriander
Instructions
- Bring a saucepan of lightly salted water to the boil. Add the potato cubes and cook for 6–8 minutes until just tender but not falling apart. Drain and set aside.2 medium potatoes
- In a clean saucepan, gently heat the fish stock over a medium heat. Add the sliced garlic and diced red chilli, then simmer for 5 minutes so the flavours infuse. Stir in the lemon juice and keep the broth warm on a low heat.500 ml fish stock, 1 clove garlic, 1 small red chilli, 1 tsp lemon juice
- Preheat the oven to 180°C (160°C fan). Lightly oil an ovenproof dish and place the cod fillets inside. Season with salt and black pepper, drizzle with olive oil and bake for 12–15 minutes, until the cod is opaque and flakes easily.2 thick cod fillets, salt, freshly ground black pepper, 1 tbsp olive oil
- While the cod is baking, add the king prawns to the warm broth and gently poach for 2–3 minutes, just until they turn pink and are cooked through. Remove the prawns with a slotted spoon and keep warm.6 large king prawns
- Add the cooked potato cubes to the broth, followed by the diced cucumber and scallions and coriander. Let everything warm through for 1–2 minutes, then taste and adjust seasoning if needed.½ medium cucumber, 2 medium scallions, 2 tbsp fresh coriander
- Divide the prawns between two shallow bowls, placing three prawns in each. Spoon the broth, potatoes and cucumber around them. Carefully place a baked cod fillet on top of the prawns.
- Serve the Prawned Cod immediately while hot, ideally with a spoon to enjoy every drop of the fragrant broth.
21 comments
The presentation was lovely, but the dish relies heavily on quality ingredients to really shine.
A great option when you want something light but still satisfying and well thought out.
The flavours were good but quite subtle, so it may not suit those who prefer bolder seasoning.
The combination of cod and king prawns worked brilliantly and felt restaurant-quality while still comforting.
A calm, comforting seafood dish that feels perfect for a relaxed evening meal.
The broth was fragrant and soothing, perfect for showcasing the seafood rather than masking it.
This dish felt refined without being complicated, which I really appreciated.
A pleasant and elegant dish, though I found myself wanting a touch more richness in the broth.
I just made this for friends as a pre Christmas meal and it went down a treat.
A beautifully presented dish with delicate flavours, the cod was perfectly cooked and the prawns added a lovely sweetness.
The cod flaked beautifully and the prawns were juicy, making every bite enjoyable.
I loved how clean and balanced this dish tasted, especially with the fresh herbs and scallions.
Everything was cooked well, but the flavours leaned very gentle rather than exciting.
Visually stunning and surprisingly filling, the potatoes made it feel like a complete meal.
Very fresh and well cooked, though I would personally add a little more chilli next time.
Well executed and enjoyable, even if it didn’t completely wow me flavour-wise.
Fresh, light and very elegant, the broth tied everything together without overpowering the fish.
Simple, fresh and satisfying, this is a dish I’d happily cook again for guests.
Light and healthy tasting, though I might serve it with bread to make it feel more filling.
Made this tonight and it was amazing.
Nicely balanced overall, but the cucumber flavour didn’t stand out as much as expected.