JAMES MARTIN - PAN FRIED COD WITH GREMOLATA & SAUCE VIERGE
Another wonderful James Martin recipe for two people. The full name if this recipe is ''Pan-fried cod with gremolata, new potatoes and sauce vierge'' but it would fit!
Provided by Um Safia
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- To make the Gremolata, simply combine the ingredients and stir well. Set aside.
- To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
- Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
- While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
- Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
- Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.
- To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.
Nutrition Facts : Calories 1307, Fat 35.5, SaturatedFat 5.2, Cholesterol 99.3, Sodium 221.5, Carbohydrate 187.2, Fiber 25.6, Sugar 11.7, Protein 64.5
PAN FRIED COD WITH SAUCE VIERGE
Make and share this Pan Fried Cod With Sauce Vierge recipe from Food.com.
Provided by lynn_stroud
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare the sauce, quarter the tomatoes, scoop out seeds, then finely dice flesh and put into a small bowl. Finely chop the shallot and crush the garlic, add to tomatoes with the lemon zest and juice, chpd herbs and olive oil. Season to taste. Cover and leave the flavours to infuse.
- To cook the fish, heat olive oil and butter in a heavy based frying pan. Rinse the cod fillets and pat dry with kitchen roll. Season fillets to taste. Cook over a high heat for 2-3 min on each side, until just cooked through.
- To serve, gently warm the sauce in a small pan and drizzle some over each serving plate. Top with cooked cod fillet.
- Serve immediately.
Nutrition Facts : Calories 458.8, Fat 30.4, SaturatedFat 7.2, Cholesterol 112, Sodium 168.2, Carbohydrate 4.3, Fiber 1, Sugar 1.7, Protein 41.2
PAN-FRIED COD WITH LEMON BASIL SAUCE
Adapted from one of my favorite tilapia recipes to work with cod, mixed with one of my favorite spices, fresh basil. You can substitute dry white wine for the broth, or half and half it would be best. This is a great white no fail fish dish for any night of the week. I do like to serve it with potatoes or spinach to help accent and absorb the sauce. Do not hesitate to use lemon juice from concentrate, for fresh lemon can be too strong. If using fresh lemon use half, then add more to taste.
Provided by JBs Girl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat.
- Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
- When oil heats add fillets and saute 3 mins both sides.
- Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
- Serve sauce over fillets.
PAN-FRIED COD WITH CHAMP
Champ, a traditional Irish accompaniment of potato and spring onion, adds real warmth to this simple cod dish
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 7
Steps:
- Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
- Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
- Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.
Nutrition Facts : Calories 890 calories, Fat 58 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 51 grams carbohydrates, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium
EASY PAN-FRIED COD
Make your weeknight sizzle with this fantastic fish dish for two. Use a handful of ingredients to make a filling supper, serve with fresh crusty bread
Provided by Good Food team
Categories Dinner, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Pour all the oil from the jar of peppers into a deep frying pan. Heat the oil until bubbling, then tip in the potatoes and onion and toss in the oil. Cook for 5 mins, stirring every now and then until the potatoes are beginning to turn golden.
- Carefully pour most of the oil out of the frying pan, leaving behind about 1 tbsp. Tip in the beans and drained peppers, season and stir until well mixed. Lay the fish, skin side down, on top of the vegetables.
- Cover the pan and cook over a medium heat for 5 mins more or until the fish flakes easily with a fork and the vegetables are tender. Squeeze the lemon half over the fish and serve with crusty bread to mop up the juices.
Nutrition Facts : Calories 337 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.48 milligram of sodium
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