Friday, December 3, 2010

Pan-fried Cod with brown butter ,parsley and Sugar Snaps


40g butter
2 x 200g firm white Cod fillets, skin on
1 clove garlic, crushed
1 tablespoon finely grated lemon rind
¼ cup (60ml) dry white wine
2 tablespoons chopped flat-leaf parsley leaves
sea salt and cracked black pepper
snow peas (mange tout), blanched, and lemon wedges, to serve


Melt the butter in a large non-stick frying pan over medium heat. Add the fish, skin-side down, and cook for 2–3 minutes. Turn the fish and cook for a further 2–3 minutes or until browned. Add the garlic, lemon rind and wine to the pan and cook for 1–2 minutes or until the fish is cooked through. Sprinkle fish with parsley, salt and pepper and serve with snow peas and lemon wedges. Serves 2.


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