Directions
- 1In a large shallow dish combine the flour, salt & pepper. Use kitchen roll to gently pat the cod dry & remove excess moisture. Coat each cod fillet in the seasoned flour, shake off excess, and set aside.
- 2Heat 1 tbsp oil and butter in a large non-stick pan over medium-high heat. Fry the cod for 2-3 minutes on each side, until lightly golden and opaque in the center.
- 3Remove the cod and set aside. Lower the heat to medium, add the diced garlic, and fry for 30 seconds. Pour in the vegetable stock and stir in the diced butter until melted and the stock is cloudy. Add the parsley.
- 4Simmer and stir frequently for a few minutes until the sauce thickens. Season to taste and stir in the resting juices from the cod.
- 5Turn the heat to low, add the cod, and baste in the sauce to warm through and finish cooking. Serve with a squeeze of lemon juice.
Ingredients
- 4 120-150g/4-5oz boneless skinless Cod Fillets
- 35 g / 1/4 cup Plain Flour
- 1 tsp Salt
- 1 tsp Garlic Powder
- 0.5 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp / 15g Unsalted Butter
- 2 cloves Garlic
- 120 ml / 1/2 cup Vegetable Stock
- 5 tbsp / 75g Unsalted Butter
- 1 tbsp Fresh Parsley
- 1 Lemon
Equipment
large shallow dishkitchen rolllarge non-stick panplate
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