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.
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
