A fresh, lemony dish inspired by the treasures of the Ocean and the jewels of the Spring season.
Packed with crunchy asparagus and juicy mushrooms for a varied textured mouthful.
Eversfield Organic - Quality Organic Produce Delivered to Your Door
May 3, 2023
Pan-Seared Cod with Spring Vegetables
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
A fresh, lemony dish inspired by the treasures of the Ocean and the jewels of the Spring season.
Packed with crunchy asparagus and juicy tomatoes for varied texture in every mouthful.
Ingredients
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4 wild cod fillets, skin on
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2 onions, finely diced
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100g peas
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15 asparagus spears, cut into 2-inch pieces
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200g cherry plum tomatoes, halved
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2 tbsp butter
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3 tbsp fresh lemon juice
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1 tbsp olive oil
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salt and pepper, to taste
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two handful chives, chopped
Directions
In a large pan melt the butter over medium-high heat
Add the onion and sweat for 2 to 3 minutes
Add the asparagus and fry for around 3 minutes, or until tender, adding the peas for the final minute
Add the tomatoes and fry for another 2 minutes
Remove from the heat and add the chives and lemon juice, stirring well before seasoning with salt and pepper
Heat the olive oil over medium-high heat in a non-stick pan
Season the cod fillets with salt and pepper and cook skin-side down for 5 minutes or until crispy and golden. Flip and cook for a further 3-4 minutes.
Spoon the vegetable concoction onto a plate and use as a bed for the crispy cod. Spoon over any remaining juices and garnish generously with chives