PAN-FRIED COD SERVED WITH BRAISED POTATOES AND PEAS
Very easy, simple and tasty dish. The locals make it this way (so I think it's a Norwegian recipe!) and we loved it! Each time any of the students from the college go fishing and if they do catch a cod, they always come over and ask me to make them this dish! The cooking time doesn't include refrigeration time.
Provided by AaliyahsAaronsMum
Categories < 60 Mins
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
- Crack the eggs into a bowl and beat lightly together.
- In a separate bowl, add the flour and season well with salt and pepper.
- Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
- Cover and refrigerate the fish for up to 2 hours before cooking.
- To make the braised potatoes with peas, steam the potatoes over a pan of boiling, salted water, covered with a lid, for about 20 minutes until they are tender.
- In a saucepan heat the olive oil with 1 tbsp of butter over a medium heat and fry the onion until soft for about 10 minutes.
- Add the peas and toss well.
- Add the chicken stock, bring to the boil and simmer for 5 minutes.
- Add the potatoes and cook for another 2 minutes.
- Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
- To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
- Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
- To serve, pour the braised potatoes and peas in a shallow bowl and sprinkle chopped mint leaves on top and serve the fish on the side.
Nutrition Facts : Calories 2323, Fat 56, SaturatedFat 23, Cholesterol 486.5, Sodium 1265.5, Carbohydrate 317.7, Fiber 33.9, Sugar 22.1, Protein 135.6
CLASSIC ONE-PAN SPANISH COD WITH POTATOES & PEAS
Steps:
- Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
- Meanwhile, pat dry a 14 oz fillet of cod with paper towels, cut into 4 evenly sized pieces and season with sea salt & black pepper
- Add 1/4 cup all-purpose flour into a shallow bowl, along with 1/2 tsp sweet smoked paprika, mix together, coat each piece of cod in the flour mixture
- Add the coated pieces of cod into the pan with olive oil, cook for 2 1/2 minutes per side or until fully cooked through, then remove the cod fillets from the pan and cover with foil paper
- Using the same pan with the same heat, add in 1 onion thinly sliced and 6 cloves garlic thinly sliced, mix with the olive oil, after 5 minutes and the onions are translucent, add in 2 medium sized potatoes (peeled & washed) that have been cut into 1/2 inch (1.25 cm) pieces, along with 1/2 cup white wine and season with sea salt & black pepper, turn up the heat to a medium-high, mix together and cook for a couple minutes
- After 3 minutes and the alcohol has cooked off, add in 2 1/2 cups of vegetable broth, or enough to just cover the potatoes, after 16 to 18 minutes and most of the broth has been absorbed by the potatoes, but there is still some broth left, add in 1/2 cup frozen peas, after another 5 to 7 minutes and there is virtually no broth left, add the cod fillets back into pan, lower the fire to a low-medium heat and simmer for 2 minutes
- Remove the pan from the heat and sprinkle with finely chopped parsley, enjoy!
Nutrition Facts : Calories 991 kcal, Carbohydrate 68 g, Protein 45 g, Fat 56 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 1305 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 46 g, ServingSize 1 serving
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