James Martin - Pan Fried Cod With Gremolata & Sauce Vierge
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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!
- Ready In:
- 35mins
- Serves:
- Units:
ingredients
- 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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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!
