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Pan-fried cod with Sun-dried tomato Vinaigrette
The easy to make warm vinaigrette dressing is packed full of flavours, transforming simple pan-fried cod into a supper tasty dish ideal for a mid week meal.
Course
Main
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Author
Jacqueline Bellefontaine
Ingredients
4
cod steaks
salt and freshly ground black pepper
2
tablespoon
balsamic vinegar
2
pieces
sun-dried tomatoes in oil
cut into strips
handful of flat leaf parsley leaves chopped
150
ml
fish or vegetable stock
2
tablespoon
cold-pressed rapeseed oil
¼
teaspoon
sugar
Instructions
Season the cod with salt and pepper.
Place the vinegar, sun-dried tomato strips and fish stock in a small bowl and whisk together with a fork.
Heat the oil in a heavy based frying pan and fry the fish for 3 to 4 minutes each side, until cooked. Transfer to warm serving plates.
Add the vinaigrette to the pan and stir to incorporate any juice in the pan. Boil rapidly to reduce by half.
Remove from the heat and stir in the parsley. Serve spooned over the cod.
Notes
Freeze: not suitable for freezing