Pan-fried Cod With Red Pepper Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Fry gently for 3 minutes, then pour in the fish stock.
  • 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.
  • 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.
  • Add the oil to a pan, and allow it to get very hot.
  • carefully place the fish into the pan and let it fry for 2 minutes.
  • Shake the pan to loosen the fish, then turn them over.
  • Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
  • Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
  • If desired, add the double cream for a smoother, creamier finish.
  • Place a fish fillet onto a plate and pour over some of the sauce.
Advertisement