Prawned Cod

Prawned Cod is a light yet satisfying seafood dish featuring baked cod resting on king prawns in a fragrant, delicate broth. Soft potato cubes, fresh cucumber, red chilli, herbs and scallions add freshness, texture and gentle warmth. It’s visually impressive, easy to prepare at home and perfect when you want something elegant without heaviness.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

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.

Equipment

Notes

Serving Notes for Prawned Cod:

Prawned Cod works beautifully as a standalone dish, but a slice of crusty bread on the side is perfect for soaking up the broth.

For a slightly richer version, a drizzle of good olive oil just before serving adds extra depth without overpowering the freshness

Nutrition