Gino D’Acampo’s Pan-fried cod with cheesy mash, mushy peas and roasted cherry tomatoes

Gino D'Acampo

Gino D’Acampo is an Italian chef who inherited his love for cooking and quality food from his family. After serving many years as a chef in Europe and learning his trade, he is now the owner of a leading supplier of Italian ingredients to the UK. Gino is also a popular chef on TV shows including Saturday Cooks, Daily Cooks, Good Food Live and Ready Steady Cook. Gino D’Acampo specialises in Italian food and Italian recipes, but often ventures into other culinary areas – for example, here he shares a recipe for Pan-fried Cod, served with cheesy mash, mushy peas and cherry tomatoes – not traditionally Italin, but awesome all the same.

Ingredients needed for the cheesy mash:
150g/5½oz potatoes, peeled and cut into cubes
salt and freshly ground black pepper
2 tbsp double cream
55g/2oz mature cheddar, grated

Ingredients needed for the roast tomatoes:
4-5 cherry tomatoes
2 tsp olive oil
salt and freshly ground black pepper
For the mushy peas
85g/3oz frozen peas
1 tsp olive oil
salt and freshly ground black pepper

Ingredients for the codfish
1 tbsp olive oil
150g/5½oz cod loin

Cooking Directions:
1.Preheat the oven to 200C/400F/Gas 6.
2. For the cheesy mash, boil the potatoes in a saucepan of salted water for 12-15 minutes, or until tender. Drain.
3. Return to the pan, season with salt and freshly ground black pepper and mash potatoes.
4. Stir in the double cream and cheddar while still hot.
5. For the roast tomatoes, place the tomatoes into an ovenproof dish, drizzle with olive oil and season with salt and freshly ground black pepper. Roast for eight minutes, or until just starting to collapse.
6. For the mushy peas, blanch the peas in a pot of boiling salted water for 3-4 minutes until tender. Drain and mash roughly with the olive oil. Season with salt and freshly ground black pepper.
7. For the fish, heat the oil in a small non-stick ovenproof frying pan and fry the cod for two minutes on each side. Transfer to the oven for a furer 4-6 minutes, or until cooked through.
8. To serve, place a dollop of the mashed potatoes on a plate and place the cod loin on top. Spoon on the mushy peas, with the tomatoes placed on the side.

For more Italian recipe ideas from Gino D’Acampo, make sure you check out his book ‘Buonissimo! Italian Food has never been so sexy’ by Gino D’Acampo.
Gino D’Acampo writes:
“For this book, I wanted to make sure there are recipes for every occasion. I believe food should play a huge part in our lives, as a celebration, to bring comfort and to seduce, as well as nourish and sustain us. So there are five chapters in this book, which I hope will suit every kind of person, for every type of meal…. The last thing I want to do is remind you that there is no such thing as a bad cook. You just need to believe in yourself, choose the right ingredients, and, of course, use this book! Cooking impressively does not have to be difficult–I promise you, you won’t get stressed in my kitchen, but your guests will love you!” or More detail below:

UK/EU Readers buy Buonissimo! here:

US Readers buy Buonissimo! here:

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