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.
salt and freshly ground black pepper
sun-dried tomatoes in oil
cut into strips
handful of flat leaf parsley leaves chopped
fish or vegetable stock
cold-pressed rapeseed oil
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.
Freeze: not suitable for freezing
Recipe by recipesmadeeasy.co.uk