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Pan fried cod with salsa verde and chargrilled asparagus | Fish is the Dish

22 May 2012 By Charlotte Pike 1 Comment

Cod with salsa verde

A very easy and nutritious meal. I wanted to cook something flavoursome to go with the fish and asparagus, but something healthy. I could have happily had hollandaise but wanted a quick and healthy option.

The cod was sent to me from Regal Fish as part of my work as a Fish Fanatic for Fish is the Dish. The cod arrived conveniently in the evening (between 7 and 8pm!) so I know I would be in to accept delivery. The cod fillets were absolutely perfect. A nice thick fillet, with a lovely delicate texture and firm texture. I could eat fish this good every day!

Fresh cod from Regal Fish

I used our well used and loved Le Creuset Grill it, which is a great way to cook fish easily. I simply brushed olive oil onto the pan and put the fish skin side down onto the grill pan and let it cook through the fillet on a medium heat. I also threw some asparagus on to chargrill too, having had some incredibly good chargrilled asparagus at The Bull recently. I used loads of lovely fresh herbs from the garden to make the salsa verde. The herbs are just starting to flourish now.

Here’s how I did it:

Pan fried cod with salsa verde and chargrilled asparagus

Serves 2

Ingredients:

  • 2 fillets of cod per person
  • 1 bunch asparagus

For the Salsa Verde:

  • 3 big handfuls of flat leaf parsley
  • A handful each of basil and mint leaves
  • 3 salted anchovy fillets in olive oil
  • 1 big garlic clove, crushed
  • 1 tbsp capers
  • 1tsp Dijon mustard
  • 2tbsp red wine vinegar
  • 125ml extra-virgin olive oil
  • Salt and pepper

Method:

Pop the fish on the griddle pan to cook. It will take around 10 minutes in total to cook through. Add the asparagus on to cook after 5 minutes.

Meanwhile, finely chop the herbs with the anchovies, garlic and capers. Place in a bowl and add the mustard and vinegar and stir well, then mix in olive oil and season.

Serve the salsa verde spooned onto the fish and asparagus.

I am also entering this into Simple and in Season over at The Botanical Baker

Thank you to Regal Fish and Fish is the Dish for sending me this lovely cod to cook with.

Filed Under: Dinner Tagged With: chargrilled asparagus, Fish fanatic, fish is the dish, Regal fish, salsa verde recipe, Simple and in Season, what to cook with fresh cod

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  1. Simple and in Season May Round Up | The Botanical Baker says:
    2 June 2012 at 12:33 pm

    […] simple is the Pan Fried Cod with Salsa Verde and Chargrilled Asparagus from the wonderfully talented Charlotte at Charlotte’s Kitchen […]

    Reply

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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