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
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.

883

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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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.

That's it — enjoy your meal!

Pan-Fried Cod With Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions