The finished recipe. Cod with Saffron Lemon Sauce, Potato Purée and Green BeansIngredients 1 to 6. 880 g, cooked Cod fillet (Cooked weight, 220 g a serving. Cod loses roughly a quarter of its weight in the pan, so buy about 1.2 kg raw. Weighing this raw and reading it as cooked would overstate the protein by a third.). 4 tsp (18 g) Olive oil (For the fish.). 4 cloves Garlic. 1 pinch Saffron. 2 Lemon. To taste OreganoIngredients 7 to 11. 1 kg Potato (Weighed raw. This is the batch: 250 g a serving, and it is where 44 of the 55 g of carbohydrate comes from.). 1 tbsp (13.5 g) Olive oil (For the purée.). 400 g Green beans. To taste White pepper. To taste SaltStep 1. Season the cod with salt and oregano and cook it gently in the olive oil with the sliced garlic until just set.Step 2. Bloom the saffron in a little warm water, add it to the pan with a squeeze of lemon and a splash of the cooking liquid, and let it reduce into a light sauce to spoon over the fish.Step 3. Boil the potatoes until tender, pass them through a ricer, and beat in the tablespoon of olive oil, salt and white pepper until smooth.Step 4. Boil the green beans until tender-crisp and serve alongside.
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