Cod with All the Things

Step 1

Bring a large pot of salted water to a boil. Add the 2 medium potatoes (cut into chunks) and 1 large carrot (sliced), cook until just tender, about 10 minutes.

Step 2

Add the 200 g green beans and 1 head broccoli (cut into florets) to the pot, cook for 3 more minutes until bright and crisp-tender. Drain and set aside.

Step 3

In a large skillet, melt the 2 tbsp butter over medium heat. Season the 4 cod fillets with salt and pepper, then place in the skillet. Cook until golden and flaky, about 4 minutes per side. Remove and keep warm.

Step 4

In the same skillet, add the drained vegetables and 1 can (400g) black-eyed peas (rinsed). Stir to coat in the butter, cook for 2 minutes.

Step 5

Pour in the 1 cup heavy cream, bring to a gentle simmer. Cook until the sauce thickens slightly, about 3 minutes, and the vegetables are coated.

Step 6

Return the cod fillets to the skillet, spoon the sauce over them. Simmer for 1 minute to warm through, then serve hot.

Step 7

Season with salt and pepper to taste before serving.