Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced).
2.Cut potatoes into 2-inch-thick slices. Place, in single layer, on oiled baking sheets; coat with vegetable-oil spray. Roast, uncovered, 40 minutes or until browned lightly.
3.Meanwhile, cut carrots and ginger into 1/8-inch-wide lengths, then into thin strips. Cut chives in half.
4.Heat half of the oil in large skillet; cook carrot, ginger and garlic, in batches, stirring, 2 minutes or until carrot is just tender. Stir chives into carrot mixture; cover to keep warm.
5.Coat fish in flour; shake off excess. Heat remaining oil in same pan; cook fish, in batches, until browned lightly and cooked as desired. Drain oil from pan; add juice, wine and broth. Bring to a boil; simmer, uncovered, 10 minutes or until sauce thickens.
6.Divide potato slices among serving plates. Top with gingered carrots, then fish; drizzle with sauce.
Tuna and swordfish fillets are both good substitutes for cod.
Note
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