James Martin - Pan Fried Cod With Gremolata & Sauc

Name: James Martin - Pan Fried Cod With Gremolata & Sauce Vierge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 new potatoes; 2 thick cod fish fillets; olive oil; butter; salt and pepper; For the gremolata; 1 bunch fresh parsley, finely chopped; 2 lemons, zest of, grated (recipe calls for 3); 2 garlic cloves, finely chopped; For the sauce vierge; 1/2 teaspoon black peppercorns, crushed; 75 ml extra virgin olive oil (2 1/2 fl.ozs.); 2 teaspoons white vinegar (recipe calls for wine vinegar); 2 ripe tomatoes, de-seeded and diced finely; 1 pinch crushed black pepper

Servings: persons

12 new potatoes
2 thick cod fish fillets
olive oil
butter
salt and pepper
For the gremolata
1 bunch fresh parsley, finely chopped
2 lemons, zest of, grated (recipe calls for 3)
2 garlic cloves, finely chopped
For the sauce vierge
1/2 teaspoon black peppercorns, crushed
75 ml extra virgin olive oil (2 1/2 fl.ozs.)
2 teaspoons white vinegar (recipe calls for wine vinegar)
2 ripe tomatoes, de-seeded and diced finely
1 pinch crushed black pepper

1
To make the Gremolata, simply combine the ingredients and stir well. Set aside.
2
To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
3
Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
4
While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
5
Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
6
Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.
7
To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 new potatoes, 2 thick cod fish fillets, olive oil, butter, and more.

Yes, James Martin - Pan Fried Cod With Gremolata & Sauce Vierge falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

James Martin - Pan Fried Cod With Gremolata & Sauce Vierge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions