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Pan fried cod with potatos

Simple, quick and easy to prepare meal

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Ingredients:

  • 500g new potatoes, large ones halved
  • 2tbsp small capers
  • 2tbsp dill, chopped
  • 1tsp Dijon mustard
  • 1tsp caster sugar
  • 2tbsp white wine vinegar
  • 2tbsp sunflower oil, plus a drizzle
  • 2 spring onions, finely chopped
  • 4 pieces boneless cod fillet or loin, about 150g each

  1. Cook the potatoes in a pan of boiling salted water until tender.
  2. Drain then cool under cold running water for a minute or two. Drain again.
  3. To make the dressing put the capers, dill, mustard, sugar, vinegar and oil in a jam jar and shake for 1 minute or until combined and the dressing looks a little thicker.
  4. Pour over the potatoes and stir through the spring onions. Set aside.
  5. Pat the cod dry on kitchen towel.
  6. Heat a drizzle of oil in a large non stick frying pan then cook the fish skin side down for 3 minutes, this will give you a nice crispy skin, flip over and cook for a further 2 minutes.
  7. Serve the fish with the potato salad.


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