This simple recipe combines perfectly pan-fried cod with crispy potatoes and tasty vegetables. The recipe itself is very easy and you can cook the three components separately – the fish, the potatoes, and the vegetables. The cod is seasoned with salt and pepper and cooked in butter and lemon juice. This is one of the simplest ways to prepare cod but also one of the best.
Cod fish has its own unique flavor you do not need to add too many other ingredients to it. Allowing the cod flavor to shine through is always nice because this fish is wonderful served comparatively plain. The potatoes are boiled until they are almost tender and then finished off in garlic butter, in a skillet, to give the outside a nice crispy finish.
The vegetables are sautéed with parsley and they make a flavorful, colorful side dish for the fish and potatoes. You can serve some endive or salad leaves under the fish. Feel free to use any vegetables you want. If you have some mushrooms or carrots to use up, substitute those instead. As long as everything is finely chopped, the vegetables will cook fast and this side dish will give a rainbow of color, and therefore a gourmet touch, to this pan-fried cod recipe.
- 4 cod filets, 6 oz each
- 4 large peeled potatoes, in ½ inch slices
- 8 oz unsalted butter
- Juice of 1 lemon
- 1 minced garlic clove
- ½ finely chopped zucchini
- ½ finely chopped yellow squash
- ½ finely chopped yellow onion
- 1 tablespoon finely chopped parsley
- 2 finely chopped, de-seeded tomatoes
- Salad leaves, endive or arugula for garnish
- Balsamic vinegar (optional)
- Olive oil, as needed
- Salt and black pepper, to taste
- Season the cod on both sides with salt and pepper.
- Boil the potatoes in salted water for 10 minutes.
- Melt ½ the butter in a skillet and add the potatoes and garlic.
- Cook them on a low heat for 10 minutes, stirring occasionally, or until the potatoes are crispy and golden brown.
- Sauté the finely chopped vegetables with the parsley in olive oil for 5 minutes or until tender. Season to taste.
- Pan-fry the cod in the remaining butter and lemon juice for 3 minutes per side, or until done.
- Serve the fish and potatoes with the vegetable mixture, garnished with some salad leaves or endive.
- Drizzle a little balsamic vinegar underneath or on top of the fish, if you like.
This mouthwatering pan-fried cod recipe teams the fish with crispy potatoes, a vegetable medley and some salad leaves for garnish. You can also drizzle a little balsamic vinegar on the plate as well. This wonderful recipe is easy to cook, although you will need to have three pans on the stove at the same time; time everything correctly and this should not give any problems. Cod is a versatile fish and there are plenty of easy cod recipe to choose from. This one is especially good though, because the flavors are so simple. Garlic, lemon, and parsley give this dish all the flavor it needs.
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