Pan-Fried Cod Served With Braised Potatoes and Peas

Submitted by AaliyahsAaronsMum

"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."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 2-4

ingredients

• 120 g fresh breadcrumbs
• 2 -3 tablespoons finely chopped fresh parsley
• salt & freshly ground black pepper
• 2 eggs
• 125 g plain flour, seasoned well
• 4 cod fish fillets or 4 any firm white fish fillets
• 1 tablespoon olive oil
• 25 g butter

• For the braised potatoes with peas

• 10 anya potatoes, peeled and cut into equal sized chunks
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 onion, finely sliced into rings
• 155 g peas
• 250 ml chicken stock
• salt & freshly ground black pepper
• 2 tablespoons fresh mint leaves, roughly chopped

directions

1. In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
2. Crack the eggs into a bowl and beat lightly together.
3. In a separate bowl, add the flour and season well with salt and pepper.
4. Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
5. Cover and refrigerate the fish for up to 2 hours before cooking.
6. 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.
7. 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.
8. Add the peas and toss well.
9. Add the chicken stock, bring to the boil and simmer for 5 minutes.
10. Add the potatoes and cook for another 2 minutes.
11. Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
12. To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
13. Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
14. 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.

Reviews

[Marlitt]

What a great meal. We really enjoyed this. I used haddock fillet my kids preference. I actually made this two ways. One as stated, (I finely got to use my fresh mint from the garden for something other than tea)for the kids. The other because I'm low carbing after the ZWT I omitted the flour and just dipped in egg, for the breading I used a mixture of ground almonds and pecans I subbed cauliflower for the potatoes. I got a thumbs up from the kids and I loved mine. Thank you for posting.

 

[ksduffster]

We were fairly undecided on this one. I wasn't a big fan of the fish and DBF didn't touch the vegetables. I'm not usually opposed to cod and I'm not sure what was missing there, but I may try to muck around with that portion of the recipe in the future. DBF regards onions as an 8-year-old might, so I may use less onion and chop it or mince it next time to see if he will eat it then. I also thought the extra butter added to the cooked vegetables was slightly superfluous, so I may omit that for a lighter dish. It was incredibly easy to put together, though. I doubt it took the 50 minutes stated to get dinner on the table. But don't forget to plan ahead so the breaded cod can refrigerate.