Pan-Seared Cod with Spring Vegetables

Directions

1. In a large pan melt the butter over medium-high heat

2. Add the onion and sweat for 2 to 3 minutes

3. Add the asparagus and fry for around 3 minutes, or until tender, adding the peas for the final minute

4. Add the tomatoes and fry for another 2 minutes

5. Remove from the heat and add the chives and lemon juice, stirring well before seasoning with salt and pepper

6. Heat the olive oil over medium-high heat in a non-stick pan

7. 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.

8. 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