Best James Martin Pan Fried Cod With Gremolata Sauce Vierge Recipes
PAN FRIED COD WITH SAUCE VIERGE
Make and share this Pan Fried Cod With Sauce Vierge recipe from Food.com.
Provided by lynn_stroud
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare the sauce, quarter the tomatoes, scoop out seeds, then finely dice flesh and put into a small bowl. Finely chop the shallot and crush the garlic, add to tomatoes with the lemon zest and juice, chpd herbs and olive oil. Season to taste. Cover and leave the flavours to infuse.
- To cook the fish, heat olive oil and butter in a heavy based frying pan. Rinse the cod fillets and pat dry with kitchen roll. Season fillets to taste. Cook over a high heat for 2-3 min on each side, until just cooked through.
- To serve, gently warm the sauce in a small pan and drizzle some over each serving plate. Top with cooked cod fillet.
- Serve immediately.
Nutrition Facts : Calories 458.8, Fat 30.4, SaturatedFat 7.2, Cholesterol 112, Sodium 168.2, Carbohydrate 4.3, Fiber 1, Sugar 1.7, Protein 41.2
JAMES MARTIN - PAN FRIED COD WITH GREMOLATA & SAUCE VIERGE
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!
Provided by Um Safia
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1307, Fat 35.5, SaturatedFat 5.2, Cholesterol 99.3, Sodium 221.5, Carbohydrate 187.2, Fiber 25.6, Sugar 11.7, Protein 64.5
PAN FRIED COD WITH ASIAN DRESSING
Make and share this Pan Fried Cod with Asian Dressing recipe from Food.com.
Provided by JustJanS
Categories Sauces
Time 32m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the dressing, boil the soy sauce, vinegar and 5 spice powder together.
- Remove from the heat, mix in the sesame oil and season with salt and pepper.
- Set aside.
- Mix the spring onions with the chilli.
- Lightly coat the fish fillets with seasoned flour.
- Heat the knob of butter in a fry pan and cook for about 3-4 minutes on each side (depending on thickness) until cooked.
- Reheat the dressing and add the onions and chilli-cook for 1-2 minutes more.
- Serve the fish with the dressing spooned over.
CREAMED CHEDDAR LEEKS
This is a James Martin recipe that he used on his Christmas shows. I also use this recipe for part of our Christmas lunch, (or our Sunday roast) as it can be prepared well in advance and then finished in the oven just before serving. Leeks, cream and cheese are a match made in heaven and this is no exception. I hope you enjoy it.
Provided by Noo8820
Categories Cheese
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
- Add the cream and season to taste. Simmer for about 5-6 minutes.
- Transfer to an ovenproof dish and cool.
- Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.
Nutrition Facts : Calories 566.6, Fat 43, SaturatedFat 27, Cholesterol 138.6, Sodium 428.6, Carbohydrate 22.1, Fiber 1.6, Sugar 4.2, Protein 18.8
PAN-FRIED COD WITH LEMON BASIL SAUCE
Adapted from one of my favorite tilapia recipes to work with cod, mixed with one of my favorite spices, fresh basil. You can substitute dry white wine for the broth, or half and half it would be best. This is a great white no fail fish dish for any night of the week. I do like to serve it with potatoes or spinach to help accent and absorb the sauce. Do not hesitate to use lemon juice from concentrate, for fresh lemon can be too strong. If using fresh lemon use half, then add more to taste.
Provided by JBs Girl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat.
- Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
- When oil heats add fillets and saute 3 mins both sides.
- Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
- Serve sauce over fillets.
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