A very easy and nutritious meal. I wanted to cook something flavoursome to go with the fish and asparagus, but something healthy. I could have happily had hollandaise but wanted a quick and healthy option.
The cod was sent to me from Regal Fish as part of my work as a Fish Fanatic for Fish is the Dish. The cod arrived conveniently in the evening (between 7 and 8pm!) so I know I would be in to accept delivery. The cod fillets were absolutely perfect. A nice thick fillet, with a lovely delicate texture and firm texture. I could eat fish this good every day!
I used our well used and loved Le Creuset Grill it, which is a great way to cook fish easily. I simply brushed olive oil onto the pan and put the fish skin side down onto the grill pan and let it cook through the fillet on a medium heat. I also threw some asparagus on to chargrill too, having had some incredibly good chargrilled asparagus at The Bull recently. I used loads of lovely fresh herbs from the garden to make the salsa verde. The herbs are just starting to flourish now.
Here’s how I did it:
Pan fried cod with salsa verde and chargrilled asparagus
- 2 fillets of cod per person
- 1 bunch asparagus
For the Salsa Verde:
- 3 big handfuls of flat leaf parsley
- A handful each of basil and mint leaves
- 3 salted anchovy fillets in olive oil
- 1 big garlic clove, crushed
- 1 tbsp capers
- 1tsp Dijon mustard
- 2tbsp red wine vinegar
- 125ml extra-virgin olive oil
- Salt and pepper
Pop the fish on the griddle pan to cook. It will take around 10 minutes in total to cook through. Add the asparagus on to cook after 5 minutes.
Meanwhile, finely chop the herbs with the anchovies, garlic and capers. Place in a bowl and add the mustard and vinegar and stir well, then mix in olive oil and season.
Serve the salsa verde spooned onto the fish and asparagus.
I am also entering this into Simple and in Season over at The Botanical Baker
Thank you to Regal Fish and Fish is the Dish for sending me this lovely cod to cook with.