Pan-fried cod with creamy new potatoes and courgettes
- June 2010
- Serves 4
- Takes 10 min to make, 15-20 min to cook
A fish recipe you can’t help but love, this is a light and summery pan-fried cod alternative to fish and chips.
- 501 kcals
- 28.3g (10.8g saturated)
- 24.4g (4.3g sugar)
- 500g new potatoes, thickly sliced
- 1 litre chicken/vegetable stock, hot
- 4 tbsp olive oil
- 4 courgettes, thickly sliced
- Grated zest of 1 lemon, plus a squeeze of juice
- 100ml double cream
- Handful fresh flatleaf parsley, roughly chopped
- 4 thick sustainable cod fillets
- 2 tbsp plain flour
- Lemon wedges, to serve
- Place the potatoes in a saucepan with the stock and simmer for 6-7 minutes until just tender. Drain, reserving the stock, and set aside. Meanwhile, heat half the olive oil in a large non-stick frying pan over a medium heat. Fry the courgettes and lemon zest in batches, until golden. Add the potatoes, pour in the cream and 100ml of the reserved stock and bring to a simmer. Stir in the lemon juice and parsley.
- Heat the remaining oil in another frying pan over a medium-high heat, dust the cod with flour and fry for 2-3 minutes on each side until lightly golden and just cooked. Serve immediately with the creamy potato and courgette mixture, and some lemon wedges.
Turn into a fish pie: chop the raw cod into chunks and mix in a dish with the cooked courgettes,
lemon, cream, 100ml stock and the parsley. Top with crushed, cooked new potatoes and bake for 25
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