Crispy Pan-Seared Cod with Fresh Gremolata and Vibrant Sauce Vierge
Delight in the exquisite flavors of this crispy pan-seared cod, complemented by a zesty gremolata and a refreshing sauce vierge. This stunning dish is perfect for a refined dinner, featuring tender new potatoes tossed in a herby blend, juicy tomatoes, and a hint of citrus. Ideal for two, this recipe showcases the culinary brilliance of James Martin, providing a memorable dining experience that balances sophistication with simplicity.
2
Servings
340
Calories
14
Ingredients
Ingredients
New Potatoes
12 (Whole)
Thick Cod Fish Fillets
2 (Skinless)
Olive Oil
To taste (For frying)
Butter
To taste (For frying)
Salt
To taste
Pepper
To taste
Fresh Parsley
1 bunch (Finely chopped)
Lemon Zest
2 (Grated)
Garlic Cloves
2 (Finely chopped)
Black Peppercorns
1/2 teaspoon (Crushed)
Extra Virgin Olive Oil
75 ml (2 1/2 fl.ozs.)
White Vinegar
2 teaspoons
Ripe Tomatoes
2 (De-seeded and finely diced)
Crushed Black Pepper
1 pinch
Instructions
1
Begin by preparing the gremolata: In a mixing bowl, combine the chopped parsley, lemon zest, garlic, and a pinch of salt and black pepper. Stir well to evenly distribute the ingredients, then set aside to allow the flavors to meld.
2
For the sauce vierge, add the crushed black peppercorns to a small heavy-based pan over medium heat. Once fragrant, reduce the heat and pour in the extra virgin olive oil, allowing it to warm for about a minute. Then, add the white vinegar and stir gently. Remove from heat and set aside.
3
Cook the new potatoes by placing them in a pot of well-salted water. Bring to a boil and let them cook for 15-20 minutes, or until tender when pierced with a fork. Drain and set aside, keeping warm.
4
While the potatoes are cooking, heat a mixture of olive oil and butter in a large frying pan over medium-high heat. Once hot, carefully add the cod fillets and pan-fry for approximately 3 to 4 minutes on each side, or until they are golden and just cooked through.
5
After draining the potatoes, combine them with the prepared gremolata in a mixing bowl, tossing gently to coat the warm potatoes in the vibrant herby mixture.
6
Add the diced tomatoes into the sauce vierge, stirring gently to incorporate. You can heat it gently if you prefer a warmed sauce.
7
To serve, place a generous serving of gremolata-coated potatoes on each plate. Top with the crispy pan-fried cod and spoon the warm sauce vierge around the edge of the plate, adding a touch of elegance.
Nutrition Information
12.5
Fat
40
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Crispy Pan-Seared Cod with Fresh Gremolata and Vibrant Sauce Vierge.
How many servings does this recipe provide?
This recipe is designed to provide 2 servings.
Who is the chef associated with this recipe?
The recipe is inspired by the culinary style of James Martin.
What are the primary ingredients for the gremolata?
The gremolata is made from fresh parsley, lemon zest, garlic, salt, and black pepper.
What ingredients are used to make the sauce vierge?
The sauce vierge consists of crushed black peppercorns, extra virgin olive oil, white vinegar, and diced ripe tomatoes.
How are the new potatoes prepared?
The 12 new potatoes are boiled in salted water for 15-20 minutes until tender, then tossed with gremolata.
How long should the cod be cooked?
The cod fillets should be pan-fried for approximately 3 to 4 minutes on each side until golden and cooked through.
What is the calorie count for a single serving?
Each serving contains approximately 340 calories.
What is the protein content of this dish?
There are 22.5 grams of protein per serving.
What is the fat content per serving?
The dish contains 12.5 grams of fat per serving.
How many carbohydrates are in one serving?
There are 40 grams of carbohydrates per serving.
Is the cod used in this recipe skinless?
Yes, the recipe specifically calls for 2 thick skinless cod fish fillets.
What kind of oil is used for the sauce vierge?
The recipe uses 75 ml of extra virgin olive oil for the sauce vierge.
What type of vinegar is required for the sauce?
The recipe requires 2 teaspoons of white vinegar.
How do you prepare the tomatoes for the sauce vierge?
The ripe tomatoes should be de-seeded and finely diced before being added to the sauce.
What is used to fry the cod?
The cod is fried in a mixture of olive oil and butter.
How much garlic is needed for the gremolata?
You will need 2 finely chopped garlic cloves for the gremolata.
What is the first step in the cooking process?
The first step is to combine the parsley, lemon zest, garlic, salt, and pepper to prepare the gremolata.
Should the sauce vierge be served hot?
The sauce can be served at room temperature or heated gently if you prefer a warm sauce.
How many lemons are needed for the zest?
The recipe requires the grated zest of 2 lemons.
How do you know when the new potatoes are done?
The potatoes are ready when they are tender enough to be easily pierced with a fork.
What type of peppercorns are used in the sauce?
The recipe uses 1/2 teaspoon of crushed black peppercorns.
How is the dish assembled for serving?
Place gremolata-coated potatoes on the plate, top with cod, and spoon the sauce vierge around the edge.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe suitable for a refined dinner.
What tags are associated with this meal?
Tags include cod, fish, seafood, gremolata, sauce vierge, dinner, and james martin.
How is the gremolata applied to the potatoes?
The potatoes are tossed gently in a mixing bowl with the gremolata until they are coated.
What kind of tomatoes should be used?
The recipe recommends using 2 ripe tomatoes.
Can the cod be substituted?
While the recipe specifically uses cod, it is categorized under general fish and seafood dishes.
What is the texture of the cod?
The cod is described as crispy on the outside due to pan-searing, but tender on the inside.
Is there any salt added to the gremolata?
Yes, a pinch of salt is added to the gremolata to help the flavors meld.