Ingredients Serves 2 250g new potatoes, thickly sliced 500ml chicken stock Olive oil 2 courgettes, thickly sliced 1/2 Lemon, zest & juice 125ml double cream 1 Large handful fresh flatleaf parsley, roughly chopped 2 thick sustainable cod fillets 2 tbsp plain flour Salt & pepper to season Method In a saucepan, heat the stock and simmer the potatoes for 6-7 minutes. Drain,  and set aside. Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat. Fry the courgettes and lemon zest, until golden. Add the potatoes, pour in the cream and 125ml of the reserved stock and bring to a gentle simmer. Stir in the lemon juice and parsley. Heat 1 tbsp

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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