Pan-Fried Cod With Red Pepper Sauce - cooking recipe

Ingredients

4 thick cod fish fillets
2 red bell peppers
2 cloves garlic
1 teaspoon ginger
2 spring onions (scallions)
30 g butter
2 tablespoons vegetable oil
2 tablespoons plain flour
400 ml fish stock
salt and pepper
2 lemon wedges
1 tablespoon double cream (heavy) (optional)

Preparation

Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
Fry gently for 3 minutes, then pour in the fish stock.
Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
Add the oil to a pan, and allow it to get very hot.
carefully place the fish into the pan and let it fry for 2 minutes.
Shake the pan to loosen the fish, then turn them over.
Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
If desired, add the double cream for a smoother, creamier finish.
Place a fish fillet onto a plate and pour over some of the sauce.