Pan fried cod with potato salad recipe
Ingredients
- 500g new potatoes, large ones halved
- 2tbsp small capers
- 2tbsp dill, chopped
- 1tsp dijon mustard
- 1 tsp 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
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Shop ingredientsEach serving contains
- Energy
- 1495kJ 355.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 41.7gProtein 32.1gFibre 3.4g
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Method
- 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 nice crispy skin, flip over and cook for a further 2 minutes. Serve the fish with some potato salad.
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