Bach-cooking: pan-fried cod
What says Kiwi summer more than pan-fried cod (or any fresh catch) with courgettes and creamy baby potatoes on the side?
INGREDIENTS
- 4 thick blue cod fillets, sustainably wild-caught
- 500g new baby potatoes, sliced or whole
- 1 litre chicken or vegetable stock
- 4 Tbsp olive oil
- 4 courgettes, thickly sliced
- Zest of 1 lemon, plus a squeeze of juice
- 1/2 cup double cream
- Handful fresh parsley, roughly chopped
- 2 Tbsp plain flour
- Lemon wedges and rosemary sprigs, to serve
INGREDIENTS
- Heat up the stock and place in a saucepan with the potatoes, simmer for 6-7 minutes until just softened. Drain, reserving the stock, and set aside.
- Heat half of the olive oil over medium heat in a large non-stick frying pan. Fry the courgettes and lemon zest in batches, until golden. Add the potatoes, pour in the cream and 100ml of the reserved stock and bring to a simmer. Stir in the lemon juice and parsley.
- Heat the remaining oil in another frying pan over a medium-high heat, lightly coat the cod with flour and fry for 2-3 minutes on each side until lightly golden.
- Serve immediately with the creamy potato and courgette mixture, and some lemon wedges.
WINE PAIR:
The best wines are full-bodied whites to complement the creamy richness. Excellent options include oaked chardonnay and pinot gris.
