Pan Fried Cod Fillet With Sauce Vierge Recipes

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

Ingredients

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 LEMON BASIL SAUCE

Pan-Fried Cod With Lemon Basil Sauce image

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

Ingredients

1 cup chicken broth
1/4 cup lemon juice
2 tablespoons olive oil
4 (6 -8 ounce) cod fish fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly craked pepper
1 tablespoon paprika
1/2 cup flour
4 tablespoons butter
1/4 cup fresh basil, chopped

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.

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