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Roast Cod In Interesting Cabbage
2 6 oz cod fillets
1 Onion; peeled and sliced
1 Garlic clove; peeled and chopped
2 oz Smoked salmon; cut into slices
2 oz Panchetta; rinded or streaky smoked bacon
1/2 Head cabbage; thinly sliced
2 oz Butter
1 Shallot; finely diced
2 tb Parsley; freshly chopped
1/2 Red chilli; seeded and finely diced
1/2 ts Grated lemon rind
1/2 Clove garlic; peeled and chopped
Season the flour with salt and freshly ground pepper , then dip the fish into the seasoned flour. Heat a frying pan and add the butter, when sizzling add the cod, with the skin side faced down, and cook for 8-10 minutes. Turn the cod over to cook the upper side, both sides should be golden brown when cooked.
In a separate pan add another knob of butter and cook the panchetta or the bacon and the garlic. Cook for 1 minute then add the onion and cook for 4-5 minutes until the onions soften.
Cook the cabbage in a pan of boiling water, drain it after 5 minutes and return the cabbage to the heated pan, to evaporate any excess moisture. Add the cabbage to the heated pan, with the panchetta mixture and cook for 1 minute. Add the smoked salmon to this and cook it until it is opaque pink.
Mix all the gremolata ingredients together in a bowl. To serve, place the cabbage mixture onto a warmed serving plate and top with the cod and a little of fish juices. Garnish with a little gremolata.