Pan Fried Cod with Tomato and Basil
When we eat fish, we always go for the thickest, freshest piece - and when cooked well, the flakes of meat just fall apart, tender and moist in your mouth. This is a sure-fire way to create your own perfectly cooked fish, with a white wine sauce and beautifully fresh and fragrant basil and tomatoes. The sweetness of the tomatoes is bolstered by the light, fruity white wine - well balanced, fresh and healthy, this is a dish you’ll definitely be coming back to!
Ingredients
2 tbsp olive oil
500g cod – cut into 4 pieces
Sea salt and ground black pepper to taste
Sauce
2 tbsp olive oil
3 cloves garlic
200g heritage cherry tomatoes
300g asparagus
2 tbsp lemon juice
1 tsp whole grain mustard
80ml white wine
grated zest of ½ lemon
½ tsp sea salt
¼ tsp freshly ground black pepper
Handful chopped fresh basil to garnish
Wedge of lemon to garnish
Method
For the Sauce
Heat oil in a large skillet pan on a medium heat. Add garlic and sauté for a few seconds taking care not to brown.
Cut tomatoes in half, add to pan and cook, occasionally stirring gently for about 8 minutes until skin starts to blister and tomatoes are softening
Lightly hold the asparagus by both ends and bend until they snap. Use the head end of each and add to the pan. Sauté until lightly brown and tender, around 3-5 minutes
Add white wine, lemon juice, lemon zest, salt, pepper, whole grain mustard and basil and gently simmer. Set aside.
For the Fish
Season cod with salt and pepper on both sides.
Heat oil in sauté pan, gently place cod in pan and cook for approx. 3 minutes on each side, depending on thickness of the fish.
Pour the set aside sauce over the cod and heat through quickly.
Serve immediately, garnish with a sprinkle of chopped basil and a wedge of lemon.
