Captain Hook’s Codfish

“Think of a wonderful thought, any merry little thought!” Think of lemons, think of cod. Broccoli, rice, no it’s not odd. Just mix it all with wine… You can fry! You can fry! You can fry!

Servings

2

Ready In:

25 mins

Good For:

Dinner

Inspiration from

Peter Pan

Peter Pan was one of my favourite movies growing up. The escapism from flying out of your bedroom window to a magical land with fairies, mermaids, pirates and children that could never grow up was truly unbelievable. The characters were genius too. I loved bumbling Mr. Smee, Captain Hook’s loyal first mate. He really contrasts the antagonising villain Hook and reminds me of LeFou from Beauty and the Beast with his witty remarks. Other characters I like, are the Lost Boys. Playful and overactive, they mirrored the way my brothers silly attitudes when growing up, and I loved their character and colourful costumes.

A recurring theme through the movie was Peter Pan calling Captain Hook a codfish. So, naturally I had to include a dish with cod in it. Mixing the cod with a white wine sauce with spiced lemon wheels didn’t grasp enough flavour and colour for this dish to be magical for Peter Pan, however adding hints of roasted broccoli gave it that touch of Peter Pan green to be healthy and tasty!

 

Captain Hook's Codfish from Peter Pan

Ingredients

  • 1 Broccoli
  • Olive Oil
  • Salt and Pepper
  • 200g Jasmine Rice
  • 1tbsp Ground Ginger
  • 1 Garlic Clove (minced)
  • 1 Lemon (sliced into wheels)
  • 2 Boneless Cod Fillets
  • 1 Glass of White Wine
  • 1 tbsp Parsley

In this dish, I’ve used Jasmine Rice. Personally I prefer Jasmine Rice to Basmati Rice. Basmati tends to be dry and fluffy when it’s cooked so it soaks up a lot of the sauce when poured over. Jasmine rice on the other hand is moist and sticky when cooked so it sits separate from the sauce and is enjoyable throughout eating. If you’re counting calories, Jasmine rice has lower calories, however the price of Jasmine rice tends to be higher than Basmati. 

Mixing the cod in with a lemon and white wine sauce is a cheaper and healthier alternative to cream heavy sauces. The white wine sauce has Spanish origins and can be used with other mild flavoured white fish like flounder, sole or sea bass. 

When roasting the broccoli, I use an elevated non-stick mesh crisping basket above a baking tray and couldn’t recommend it enough! It helps lift the broccoli from the oil, circulating heat around the food which ensures all sides are cooked evenly. Alternatively, when cooking this dish, you can bake the broccoli on a baking tray lined with greaseproof paper.

 

Captain Hook's Codfish from Peter Pan
Captain Hook's Codfish from Peter Pan
Captain Hook's Codfish from Peter Pan
Captain Hook's Codfish from Peter Pan

Step by Step Instructions

Step 1

Preheat the oven to 200ºC. Cut your broccoli into florets and add to your baking tray. (Check the Ingredients to see what sort of baking tray I used to roast my broccoli).

Step 2

Cook the rice in slightly salted, boiling water until cooked and then drain.

Step 3

In a small bowl, combine 1 tablespoon of olive oil, ginger, garlic, lemon wheels, and salt; and then set aside.

Step 4

In a wok or large frying pan, heat 2 tbsp of olive oil over medium-high heat. Season cod generously with salt. When oil is almost smoking, add fish and sear for 5 minutes and then remove from pan.

Step 5

Add ginger-lemon mixture to the pan and sauté sauce for 3 minutes, until the lemon wheels have become brown. Add white wine and parsley until a sauce begins to form. 

Step 6

Add rice and cod to the plate. Pour over your sauce and lemon wheels, then scatter roasted broccoli on top. Garnish with some extra parsley.

Captain Hook’s Codfish

“Think of a wonderful thought, any merry little thought!” Think of lemons, think of cod. Broccoli, rice, no it’s not odd. Just mix it all with wine… You can fry! You can fry! You can fry!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: English
Keyword: Peter Pan
Servings: 2 people

Ingredients

  • 1 Broccoli
  • Olive oil
  • Salt
  • Pepper
  • 200 g Jasmine Rice
  • 1 tbsp Ginger ground
  • 1 clove Garlic minced
  • 1 Lemon sliced into wheels
  • 2 Cod Fillets boneless
  • 1 glass White Wine
  • 1 tbsp Parsley

Instructions

  • Preheat the oven to 200ºC. Cut your broccoli into florets and add to your baking tray. (Check the Ingredients to see what sort of baking tray I used to roast my broccoli).
  • Cook the rice in slightly salted, boiling water until cooked and then drain.
  • In a small bowl, combine 1 tablespoon of olive oil, ginger, garlic, lemon wheels, and salt; and then set aside.
  • In a wok or large frying pan, heat 2 tbsp of olive oil over medium-high heat. Season cod generously with salt. When oil is almost smoking, add fish and sear for 5 minutes and then remove from pan.
  • Add ginger-lemon mixture to the pan and sauté sauce for 3 minutes, until the lemon wheels have become brown. Add white wine and parsley until a sauce begins to form. 
  • Add rice and cod to the plate. Pour over your sauce and lemon wheels, then scatter roasted broccoli on top. Garnish with some extra parsley.

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