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The Knowledge > Recipes >
Wednesday, 7th January 2015
Pan fried cod with potatos
Simple, quick and easy to prepare meal
By LA Muscle on 07.01.2015 09:27 am
RATE: 
Ingredients:
- 500g new potatoes, large ones halved
- 2tbsp small capers
- 2tbsp dill, chopped
- 1tsp Dijon mustard
- 1tsp caster sugar
- 2tbsp white wine vinegar
- 2tbsp sunflower oil, plus a drizzle
- 2 spring onions, finely chopped
- 4 pieces boneless cod fillet or loin, about 150g each
- Cook the potatoes in a pan of boiling salted water until tender.
- Drain then cool under cold running water for a minute or two. Drain again.
- To make the dressing put the capers, dill, mustard, sugar, vinegar and oil in a jam jar and shake for 1 minute or until combined and the dressing looks a little thicker.
- Pour over the potatoes and stir through the spring onions. Set aside.
- Pat the cod dry on kitchen towel.
- Heat a drizzle of oil in a large non stick frying pan then cook the fish skin side down for 3 minutes, this will give you a nice crispy skin, flip over and cook for a further 2 minutes.
- Serve the fish with the potato salad.
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