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Pan-Fried Cod Fillets with Rocket Pesto

Pan-Fried Cod Fillets with Rocket Pesto recipe, brought to you by MiNDFOOD.

Pan-Fried Cod Fillets with Rocket Pesto

Not only is cod quick and easy to cook, it has a mild flavour, low fat content and succulent, firm white flesh. For a healthy cooking option steam or poach fresh cod fillets and serve with chopped parsley.

Serves 4

1 bunch rocket, trimmed, roughly chopped

2 garlic cloves, crushed

⅓ cup almonds

⅔ cup extra-light olive oil (reserve 1 tbsp)

1 tbsp olive oil

2 carrots, peeled, cut into 5cm batons

2 parsnips, peeled, cut into 5cm batons

4 baby leeks, white part only, cut into 5cm

lengths (reserve green tops for frying)

1 cup chicken stock

20g butter, room temperature

2 tsp plain flour

2 tbsp olive oil (extra)

4 blue-eye cod fillets, skin on

2 tbsp olive oil (extra, for fried leek)

1 Put rocket in a food processor with garlic and almonds. Process until finely chopped. With processor motor running, slowly add extra-light oil in a steady stream until 
a smooth, thick pesto forms. Transfer to 
a bowl. Cover with a thin layer of reserved extra-light oil to prevent pesto discolouring.

2 Heat oil in a frying pan over medium heat. Add carrot, parsnip and leek, stirring until well combined and just tender. Add stock. Bring to the boil, reduce heat and simmer for 10 minutes or until vegetables are tender. Using your fingers, combine butter and flour in a small bowl. Add 
a small portion of the butter mixture to the vegetables and whisk until well combined. Continue to add small portions of butter mixture. Cook for 1 minute or until vegetable sauce has thickened.

3 Heat 2 tsp of the oil (extra) in a non-stick frying pan over medium-high heat. When hot add 2 fillets, skin side down, and cook for 2 minutes or until golden. Turn and cook for a further 2–3 minutes or until cooked through. Transfer to a large plate. Cover with foil to keep warm. Cook remaining fillets in remaining oil. Spoon vegetables and sauce onto 4 serving plates. Top with a fillet. Spoon pesto onto fillet and garnish with fried leek.

4 To make fried leek, heat oil (extra, for fried leek) in a saucepan over medium heat. Add ¼ cup reserved leek, shredded, and cook, stirring, until golden.

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