Pan-Fried Cod With Spring Vegetables
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 ⓘ
Instructions
- Preheat oven to 400°F. 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1102
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).