Fri, 25 March 2016
Chef Derek Creagh was in the kitchen with this recipe for pan-fried cod.
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 Cod Fillets
Plain Flour
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.
