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
Rated 5.0 stars by 1 users
Author:
Servings
4
Prep Time
15 minutes
Cook Time
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
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
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