James Martin Pan Fried Cod With Gremolata Sauce Vierge Recipes

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JAMES MARTIN - PAN FRIED COD WITH GREMOLATA & SAUCE VIERGE



James Martin - Pan Fried Cod With Gremolata & Sauce Vierge image

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

12 new potatoes
2 thick cod fish fillets
olive oil
butter
salt and pepper
1 bunch fresh parsley, finely chopped
2 lemons, zest of, grated (recipe calls for 3)
2 garlic cloves, finely chopped
1/2 teaspoon black peppercorns, crushed
75 ml extra virgin olive oil (2 1/2 fl.ozs.)
2 teaspoons white vinegar (recipe calls for wine vinegar)
2 ripe tomatoes, de-seeded and diced finely
1 pinch crushed black pepper

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



Pan Fried Cod With Sauce Vierge image

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

4 (225 g) skinless cod fish fillets
1 fluid ounce olive oil
1 ounce butter
salt
ground black pepper
2 ripe tomatoes
1 shallot, peeled
1 garlic clove, PEELED
2 small lemons, juice and zest of, FINELY GRATED
3 tablespoons chpd fresh basil
1 tablespoon chpd fresh tarragon
1 tablespoon snipped fresh chives
1 tablespoon chpd fresh parsley leaves
2 tablespoons chpd fresh coriander
75 ml olive oil
salt
ground black pepper

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

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