This dish is simple to prepare and very delicious. I had it for supper last night, and hope to put it on the pub menu next week. I used line caught cod but you could use pollock or haddock instead. My fish supplier tells me that Norwegian haddock is the one to go for as their stocks are in far better shape than ours.
When pan-frying fish make sure you dry the fillets first with absorbent kitchen paper. This will keep the pan dry, which will ensure you get a nice golden crust. The same is true when sauteeing potatoes. Dry them thoroughly after the pre-boiling stage otherwise they will stew, rather then fry.
Pan-fried Cod with Chorizo, New Potatoes & Greek Basil – serves 2
2 portions of cod fillet
12 new potatoes
1/2 red onion
1/2 red pepper
some olive oil
some Greek Basil
- Boil the potatoes until tender. Cut into bite sized pieces.
- Dice the chorizo & red pepper. Chop the onion & parsley.
- Sautee the potato in olive oil over a medium heat until it begins to turn golden.
- Add the onion & cook for 2 minutes.
- Add the chorizo, garlic & red pepper.
- Dry and season the cod and cook over a medium heat, presentation side down, in a little oil in a non-stick pan until it turns golden. Don’t move the fish whilst it cooks. After about 4 minutes turn (carefully) and complete the cooking on the other side.
- Add the parsley to the potatoes and season.
- Serve together with Greek Basil scattered overt the top.