PAN FRIED COD WITH SAUCE VIERGE

Pan Fried Cod With Sauce Vierge image

Provided by lynn_stroud

Time 18m

Yield 4 serving(s)

Number Of Ingredients 17

4 (225 g) skinless cod fish fillets
1 fluid ounce olive oil
1 ounce butter
salt
ground black pepper
2 ripe tomatoes
1 shallot, peeled
1 garlic clove, PEELED
2 small lemons, juice and zest of, FINELY GRATED
3 tablespoons chpd fresh basil
1 tablespoon chpd fresh tarragon
1 tablespoon snipped fresh chives
1 tablespoon chpd fresh parsley leaves
2 tablespoons chpd fresh coriander
75 ml olive oil
salt
ground black pepper

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