Pan-fried cod with creamy new potatoes and courgettes

Name: Pan-fried cod with creamy new potatoes and courgettes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Published: 31 May 10
Updated: 18 Mar 24

Test kitchen approved

A fish recipe you can’t help but love, this is a light and summery pan-fried cod alternative to fish and chips.

Serves 4
Takes 10 min to make, 15-20 min to cook

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Ingredients

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

Method

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.

Recipe from June 2010 Issue

Nutrition

Nutrition: per serving

Calories: 501 kcals
Fat: 28.3g (10.8g saturated)
Protein: 41.7g
Carbohydrates: 24.4g (4.3g sugar)
Salt: 1.6g

delicious. tips

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
minutes.

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