Our tested Roasted Cod Stir-Fry: sun-baked, generous, and balanced with sherry and almond. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the sherry vinegar and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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