A fresh, lemony dish inspired by the treasures of the Ocean and the jewels of the Spring season.
Packed with crunchy asparagus and juicy mushrooms for a varied textured mouthful.
Pan-Seared Cod with Spring Vegetables
4
15 minutes
15 minutes
A fresh, lemony dish inspired by the treasures of the Ocean and the jewels of the Spring season.
Packed with crunchy asparagus and juicy tomatoes for varied texture in every mouthful.
Ingredients
- 4 wild cod fillets, skin on
- 2 onions, finely diced
- 100g peas
- 15 asparagus spears, cut into 2-inch pieces
- 200g cherry plum tomatoes, halved
- 2 tbsp butter
- 3 tbsp fresh lemon juice
- 1 tbsp olive oil
- salt and pepper, to taste
- two handful chives, chopped
Directions
In a large pan melt the butter over medium-high heat
Add the onion and sweat for 2 to 3 minutes
Add the asparagus and fry for around 3 minutes, or until tender, adding the peas for the final minute
Add the tomatoes and fry for another 2 minutes
Remove from the heat and add the chives and lemon juice, stirring well before seasoning with salt and pepper
Heat the olive oil over medium-high heat in a non-stick pan
Season the cod fillets with salt and pepper and cook skin-side down for 5 minutes or until crispy and golden. Flip and cook for a further 3-4 minutes.
Spoon the vegetable concoction onto a plate and use as a bed for the crispy cod. Spoon over any remaining juices and garnish generously with chives
