PAN-FRIED COD SERVED WITH BRAISED POTATOES AND PEAS
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.
Provided by AaliyahsAaronsMum
Categories < 60 Mins
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
- Crack the eggs into a bowl and beat lightly together.
- In a separate bowl, add the flour and season well with salt and pepper.
- Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
- Cover and refrigerate the fish for up to 2 hours before cooking.
- 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.
- 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.
- Add the peas and toss well.
- Add the chicken stock, bring to the boil and simmer for 5 minutes.
- Add the potatoes and cook for another 2 minutes.
- Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
- To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
- Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
- 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.
Nutrition Facts : Calories 2323, Fat 56, SaturatedFat 23, Cholesterol 486.5, Sodium 1265.5, Carbohydrate 317.7, Fiber 33.9, Sugar 22.1, Protein 135.6
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