James Martin - Pan Fried Cod With Gremolata & Sauce Vierge

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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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