Pan-Fried Cod Served With Braised Potatoes And Peas

Name: Pan-Fried Cod Served With Braised Potatoes And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 g fresh breadcrumbs; 2 -3 tablespoons finely chopped fresh parsley; salt & freshly ground black pepper; 2 eggs; 125 g plain flour, seasoned well; 4 cod fish fillets or 4 any firm white fish fillets; 1 tablespoon olive oil; 25 g butter; For the braised potatoes with peas; 10 anya potatoes, peeled and cut into equal sized chunks; 1 tablespoon olive oil; 3 tablespoons butter; 1 onion, finely sliced into rings; 155 g peas; 250 ml chicken stock; salt & freshly ground black pepper; 2 tablespoons fresh mint leaves, roughly chopped

Servings: persons

120 g fresh breadcrumbs
2 -3 tablespoons finely chopped fresh parsley
salt & freshly ground black pepper
2 eggs
125 g plain flour, seasoned well
4 cod fish fillets or 4 any firm white fish fillets
1 tablespoon olive oil
25 g butter
For the braised potatoes with peas
10 anya potatoes, peeled and cut into equal sized chunks
1 tablespoon olive oil
3 tablespoons butter
1 onion, finely sliced into rings
155 g peas
250 ml chicken stock
salt & freshly ground black pepper
2 tablespoons fresh mint leaves, roughly chopped

1
In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
2
Crack the eggs into a bowl and beat lightly together.
3
In a separate bowl, add the flour and season well with salt and pepper.
4
Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
5
Cover and refrigerate the fish for up to 2 hours before cooking.
6
To make the braised potatoes with peas, steam the potatoes over a pan of boiling, salted water, covered with a lid, for about 20 minutes until they are tender.
7
In a saucepan heat the olive oil with 1 tbsp of butter over a medium heat and fry the onion until soft for about 10 minutes.
8
Add the peas and toss well.
9
Add the chicken stock, bring to the boil and simmer for 5 minutes.
10
Add the potatoes and cook for another 2 minutes.
11
Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
12
To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
13
Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
14
To serve, pour the braised potatoes and peas in a shallow bowl and sprinkle chopped mint leaves on top and serve the fish on the side.

845

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 17 ingredients. The key ingredients include: 120 g fresh breadcrumbs, 2 -3 tablespoons finely chopped fresh parsley, salt & freshly ground black pepper, 2 eggs, and more.

Yes, Pan-Fried Cod Served With Braised Potatoes And Peas 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!