This delicious dish is perfect for spring and summer evenings

Scrabster landed cod with roast Ayrshire tatties & Scottish tomato sauce 

Serves 2 

600g cod or good-quality white fish (ask your fishmonger for nice, thick pieces) 

1/2 tsp butter 

1/2 lemon 

150g Ayrshire tatties cut in half 

Cook potatoes cut side down on a baking tray for 15min at 18C, until golden and soft. 

Sauce 

2 tbsp Scottish rapeseed oil 

200g fresh tomatoes, chopped 

50g onion, diced 

1/2 red chilli finely chopped, no seed 

1 garlic clove, finely chopped 

1 tsp capers 

1 tbsp anchovies  

1 tbsp black olives, chopped 

1 tbsp chopped parsley 

50ml white wine/water (you choose) 

Heat oil and soften the onion for 2 minutes. 

Add garlic, chilli, tomatoes, and cook for 2 minutes. Add anchovies, capers and olives. 

Cook until tomatoes are soft. Add wine/water and reduce by half. Add parsley once off the heat. 

Cod 

Heat a large heavy frying pan. Add 1 tsp rapeseed oil.  

Place fish in skin side down. Do not touch fish for 3-4 minutes.  

Carefully turn over – you can add 1/2 tsp butter & and squeeze 1/2 a lemon at this stage. 

Turn off heat and allow fish to sit two more minutes in the pan. 

Spoon tomato sauce onto the plate. Add a spoonful of potatoes.  Place fish on top. 

Scottish chef, Jak O’Donnell

I also added a cheat’s aioli which is: 

1 garlic clove, finely grated 

Juice of 1/2 Lemon 

2 spoons mayonnaise

Chopped herbs

Put together for 5 minutes.

Drain lemon juice, discard garlic pulp and add two spoons of shop-bought mayonnaise, plus any spare chopped herbs you have on your chopping board. 

Catch Jak O’Donnell at Ideal Home Show Scotland at SEC, Glasgow this May. The Ideal Home Show Scotland brings together hundreds of brands to shop from, live talks from top celebrities, the latest technology, and fresh ideas from our team of experts. Tickets also include free entry to The Eat & Drink Festival. For more information visit: idealhomeshowscotland.co.uk