Pan-fried cod with creamy new potatoes and courgettes
- Published: 31 May 10
- Updated: 18 Mar 24
A fish recipe you can’t help but love, this is a light and summery pan-fried cod alternative to fish and chips.
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Serves 4
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Takes 10 min to make, 15-20 min to cook
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Ingredients
- 500g new potatoes, thickly sliced
- 1 litre chicken/vegetable stock, hot
- 4 tbsp olive oil
- 4 courgettes, thickly sliced
- Grated zest of 1 lemon, plus a squeeze of juice
- 100ml double cream
- Handful fresh flatleaf parsley, roughly chopped
- 4 thick sustainable cod fillets
- 2 tbsp plain flour
- Lemon wedges, to serve
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Method
- Place the potatoes in a saucepan with the stock and simmer for 6-7 minutes until just tender. Drain, reserving the stock, and set aside. Meanwhile, heat half the olive oil in a large non-stick frying pan over a medium heat. Fry the courgettes and lemon zest in batches, until golden. Add the potatoes, pour in the cream and 100ml of the reserved stock and bring to a simmer. Stir in the lemon juice and parsley.
- Heat the remaining oil in another frying pan over a medium-high heat, dust the cod with flour and fry for 2-3 minutes on each side until lightly golden and just cooked. Serve immediately with the creamy potato and courgette mixture, and some lemon wedges.
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- Recipe from June 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 501 kcals
- Fat
- 28.3g (10.8g saturated)
- Protein
- 41.7g
- Carbohydrates
- 24.4g (4.3g sugar)
- Salt
- 1.6g
delicious. tips
Turn into a fish pie: chop the raw cod into chunks and mix in a dish with the cooked courgettes,
lemon, cream, 100ml stock and the parsley. Top with crushed, cooked new potatoes and bake for 25
minutes.
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I love the fresh tastes of this recipe.
I love this recipe because of it’s simplicity, balance and small number of ingredients. Further to this making cod taste great with basic additions! I’m still experimenting with fish and through simple recipes like this I have realised how actually you don’t need much at all to make it taste really exciting!
This recipe is a particular favourite for summer as it’s so light and quick to do, with affordable and easily accessible condiments that you usually have in your fridge or cupboard.
it’s great to knock up and enjoy knowing it’s good for you and this recipe has worked for some of my guests who aren’t that keen on cod…. and they’ve eaten the whole thing.
This recipe is suitable for everyone!