Pan-Fried Cod With Spring Vegetables Recipe

Name: Pan-Fried Cod With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 500 g white asparagus, peeled and trimmed; 600 g new potatoes, cut in half; 300 g baby carrots, peeled; 1 bunch spring onions, trimmed, coarsely chopped; 2 cloves garlic, peeled and coarsely chopped; 1/2 bunch parsley, finely chopped; 4 stems dill, finely chopped; 250 g softened butter; 2 None shallots, peeled and finely diced; 8 None peppercorns, crushed; 40 ml white wine vinegar; 3 None egg yolks; 4 tbsp lemon juice; 600 g cod fillet or firm white fish with skin on; 2 tbsp flour; 2 tbsp sunflower oil

Servings: persons

500 g white asparagus, peeled and trimmed
600 g new potatoes, cut in half
300 g baby carrots, peeled
1 bunch spring onions, trimmed, coarsely chopped
2 cloves garlic, peeled and coarsely chopped
1/2 bunch parsley, finely chopped
4 stems dill, finely chopped
250 g softened butter
2 None shallots, peeled and finely diced
8 None peppercorns, crushed
40 ml white wine vinegar
3 None egg yolks
4 tbsp lemon juice
600 g cod fillet or firm white fish with skin on
2 tbsp flour
2 tbsp sunflower oil

1
Preheat oven to 400u00b0F. Mix herbs with 3 1/2 tbsp butter, and season. Place potatoes, asparagus, carrots, spring onion and garlic in a roasting pan. Dot with herb butter and add 4 tbsp water. Cover and roast for 30 mins.
2
For the sauce, make the shallot reduction. Bring 1/2 cup water, vinegar, shallots and peppercorns to a boil in a small saucepan. Simmer until liquid is reduced by 1/3, strain and let cool slightly. Meanwhile, clarify the butter. Melt remaining butter in a small saucepan over low heat and skim off foam. Carefully transfer only clear butter to a measuring cup. Place the cooled reduction over a double boiler, whisk in egg yolk until thickened then slowly stream in clarified butter until smooth and creamy. Add lemon juice and season. Remove from heat and keep warm.
3
To finish, season fish and dredge in flour, tapping off excess. Heat oil in a pan and fry fish for 2-3 mins on each side. Remove vegetables from oven and arrange on plates with fish and sauce. Garnish with dill and lemon slices.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 500 g white asparagus, peeled and trimmed, 600 g new potatoes, cut in half, 300 g baby carrots, peeled, 1 bunch spring onions, trimmed, coarsely chopped, and more.

Yes, Pan-Fried Cod With Spring Vegetables 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.

Pan-Fried Cod With Spring Vegetables

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