Pan Fried Cod With Potatoes And Fennel - cooking recipe

Ingredients

5 tbsp olive oil
1 None onion, peeled and thinly sliced
1 lb new potatoes, scrubbed and halved lengthwise
1 None large head fennel, halved and thinly sliced
2 tbsp capers
4 tbsp fresh chopped flat-leaf parsley
1/4 cup all purpose flour
4 (7 oz) cod fillets
None None lemon juice and balsamic vinegar to serve

Preparation

Heat 3 tbsp of the oil in a large, heavy-based frying pan. Add the onion and cook for 2-3 minutes until beginning to soften. Add the potatoes to the pan and cook for a further 7-8 minutes until golden and beginning to soften. Add the fennel to the pan and cook for a further 3-4 minutes until the fennel is soft and slightly golden.
Stir in the capers and parsley, then season with salt and freshly ground black pepper. Transfer to a dish, cover and keep warm while cooking the fish.
Place the flour on a large plate and season generously with salt and freshly ground black pepper. Press the fish firmly into the flour to coat evenly on both sides. Heat the remaining oil in the pan and cook the fish over a high heat for 7-8 minutes, turning once, until golden and cooked through.
To serve, divide the vegetables between 4 serving plates and place a piece of cod on top of each. Serve with a squeeze of lemon juice and a spoonful of balsamic vinegar drizzled over the fish.