James Martin - Pan Fried Cod With Gremolata & Sauce Vierge

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 12 new potatoes
• 2 thick cod fish fillets
• olive oil
• butter
• salt and pepper
• 1 bunch fresh parsley, finely chopped
• 2 lemons, zest of, grated (recipe calls for 3)
• 2 garlic cloves, finely chopped
• 1/2 teaspoon black peppercorns, crushed
• 75 ml extra virgin olive oil (2 1/2 fl.ozs.)
• 2 teaspoons vinegar (recipe calls for wine vinegar)
• 2 ripe tomatoes, de-seeded and diced finely
• 1 pinch crushed black pepper

Recipe

• 1 to make the gremolata, simply combine the ingredients and stir well. set aside.
• 2 to make the sauce vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. heat for a minute or so and then add the vinegar. set aside.
• 3 cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
• 4 while the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
• 5 drain the potatoes and while they are still warm stir in the gremolata and mix well.
• 6 add the tomatoes to the sauce vierge. heat gently to warm through if you wish.
• 7 to serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the sauce vierge over the top and around the edge.