Pan-fried cod and cos
14 min
Flaked cod and cos lettuce flavoured with a mustard, vinegar and caper dressing makes a delightful light lunch or dinner.
Jan Cutler
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
- 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).
- 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.
- 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.
