Pan-fried Cod With Red Pepper Sauce

Total Time
45mins
Prep 15 mins
Cook 30 mins

This one is a favourite amongst my family. The sauce was inspired by a red pepper soup I had once, so i adapted it, and i think it goes really well with fish. I usually use thick cod fillets for this dish, but theoretically you could use any white fish you like. I like to serve this with mashed potatoes and seasonal vegetables.

Ingredients Nutrition

Directions

  1. Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
  2. Fry gently for 3 minutes, then pour in the fish stock.
  3. Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
  4. Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
  5. Add the oil to a pan, and allow it to get very hot.
  6. carefully place the fish into the pan and let it fry for 2 minutes.
  7. Shake the pan to loosen the fish, then turn them over.
  8. Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
  9. Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
  10. If desired, add the double cream for a smoother, creamier finish.
  11. Place a fish fillet onto a plate and pour over some of the sauce.

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