Pan-Fried Cod Served With Braised Potatoes And Peas - cooking recipe

Ingredients

120 g fresh breadcrumbs
2 -3 tablespoons finely chopped fresh parsley
salt & freshly ground black pepper
2 eggs
125 g plain flour, seasoned well
4 cod fish fillets or 4 any firm white fish fillets
1 tablespoon olive oil
25 g butter
For the braised potatoes with peas
10 anya potatoes, peeled and cut into equal sized chunks
1 tablespoon olive oil
3 tablespoons butter
1 onion, finely sliced into rings
155 g peas
250 ml chicken stock
salt & freshly ground black pepper
2 tablespoons fresh mint leaves, roughly chopped

Preparation

In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
Crack the eggs into a bowl and beat lightly together.
In a separate bowl, add the flour and season well with salt and pepper.
Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
Cover and refrigerate the fish for up to 2 hours before cooking.
To make the braised potatoes with peas, steam the potatoes over a pan of boiling, salted water, covered with a lid, for about 20 minutes until they are tender.
In a saucepan heat the olive oil with 1 tbsp of butter over a medium heat and fry the onion until soft for about 10 minutes.
Add the peas and toss well.
Add the chicken stock, bring to the boil and simmer for 5 minutes.
Add the potatoes and cook for another 2 minutes.
Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
To serve, pour the braised potatoes and peas in a shallow bowl and sprinkle chopped mint leaves on top and serve the fish on the side.