James Martin - Pan Fried Cod With Gremolata & Sauce Vierge

Name: James Martin - Pan Fried Cod With Gremolata & Sauce Vierge
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 serving(s)
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

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Recipe by Um Safia

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!

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READY IN: 35mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

12

new potatoes
2

thick cod fish fillets
olive oil
butter
salt and pepper
For the gremolata
1

bunch fresh parsley, finely chopped
2

lemons, zest of, grated (recipe calls for 3)
2

garlic cloves, finely chopped
For the sauce vierge
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

DIRECTIONS

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.

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