Whilst we advise on some cooking tips on our meat and fish counters occasionally customers bring in theirs for us to try. Such is the case with this recipe for pan fried cod with lemon, olives and parsley.
The recipe indicates that it can be ready to eat in eight to ten minutes and the amounts should serve four. I don't normally do recipes but this sounded very nice so here goes.
4 tablespoons of plain flour
4 skinless cod fillets about 175g each
50g of butter
Zest and juice of one lemon plus lemon wedges to serve
6 pitted back olives roughly chopped
2 table spoons of pine nuts toasted
1 small handful of chopped flat leaved parsley
1. Season the flour then coat the fish on both sides
2.Melt the butter in a large non-stick frying pan and, when bubbling add the fish and cook over a medium heat until the underside is cooked and browned (about 4-5 minutes). Carefully turn over and turn the heat down to low.
3. Scatter the lemon zest, olives, pine nuts and most of the parsley on the fish and squeeze over the lemon juice. Season with more salt and pepper to taste. Cover the pan and cook for two to four minutes longer until the fish has started to flake and is cooked through. Scatter with the rest of the parsley and serve with steamed green beans and lemon wedges.