Pan-fried cod and cos

    Flaked cod and cos lettuce flavoured with a mustard, vinegar and caper dressing makes a delightful light lunch or dinner.


    1 person made this

    Ingredients
    Serves: 4 

    • 1 tbsp extra virgin olive oil, 1 tbsp fresh or bottled lime juice or 2 tsp lemon juice
    • 1 tsp paprika
    • 400g skinless cod fillet or cod steaks (or any kind of firm white fish)
    • Dressing
    • 4 tbsp extra virgin olive oil
    • 1 tbsp vinegar
    • 1/2 tsp Dijon mustard
    • 1 tbsp drained capers
    • 150g bag of torn cos lettuce

    Method
    Prep:7min  ›  Cook:7min  ›  Ready in:14min 

    1. Mix 1 tbsp extra virgin olive oil, 1 tbsp fresh or bottled lime juice or 2 tsp lemon juice and 1 tsp paprika and brush over 400g skinless cod fillet or cod steaks (or any kind of firm white fish). Cook under a medium-hot grill for 6-7 minutes or until the fish flakes easily (there's no need to turn it over).
    2. Meanwhile, whisk 4 tbsp extra virgin olive oil, 1 tbsp vinegar from a jar of capers, 1/2 tsp Dijon mustard, coarsely ground sea salt and black pepper together. Stir in 1 tbsp drained capers.
    3. Flake the fish into large chunks. Add to a 150g bag of torn cos lettuce (or any other crispy leaf) in a serving bowl. Drizzle over the dressing and gently mix together. Serve with crusty bread.

    Alternatives to cod:

    Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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