I used to get my fish in the UK from an online fish monger and their products were excellent. I was always really happy with what I received.
I did find some frozen cod loins in the Superstore the other day. Two in a package, the photograph on the outside looked promising, and I am happy to say that what was inside was not in the least bit disappointing.
The cod loins were individually wrapped and frozen in a small sealed bag, which is perfect for thawing out your fish. I just took the bag of fish and popped it into a pan of cold water and within an hour had a perfectly thawed piece of fish.
One side is called the presentation side, or the side that you will want to place right side up on the serving plate.
You will need to dust your fish with some seasoning and salt and pepper before browning it to perfection in a bit of light olive oil over medium high heat.
Three minutes on both sides, for fish that is about 1 inch thick, is the perfect amount of time needed to cook the fish to perfection. You will end up with tender, moist fish that flakes beautifully and is not dry in the least.
Fresh slices of lemon are added to the pan along with some butter and browned quickly on both sides, before removing them to sit with the fish.
Next you will be adding cuts of asparagus, some garlic and dry orzo pasta to the pan. Cooking and stirring until the garlic gets really fragrant and the orzo begins to brown.
It will take about 10 minutes altogether.
At the end of that time you can add the fish back to the pan along with the lemon and any accumulated juices.
It only needs to heat through. A final dusting of dill weed and your dinner is served!
Food doesn't get much better than this. You can serve extra lemon with this for squeezing over top if you wish, and if you are really lucky and have fresh dill, you can simply garnish it with a few springs of the fresh dill.
Some of my favorite fish recipes are:
Gremolata Baked Cod - Oven baked cod loins with a crisp gemolata breadcrumb topping. Quick, easy and delicious.
Mediterranean Cod with Lemon and Garlic - The fish is first dipped in a mixture of lemon juice, butter and olive oil and then rolled in flour to coat, before frying to perfection.Pan Fried Cod - my favorite. Cod loins pan fried in butter with some fresh sprigs of thyme.
Lemon and Garlic Butter Baked Cod - This involves seasoning the fish and popping it into a baking dish. You can butter the baking dish if you wish, but I never do. Spooning a simple lemon, olive oil and garlic sauce over top, dotting it with cold buter nd a few lemon slices and then baking it to perfection. Cod Fillets with Chili and Lime - moist, flaky and beautifully flavored. Quick and easy too. But the again most fish cooks very quickly.
Fish for Friday never tasted so good!
Lemon Butter Cod
Yield: 2Author: Marie RaynerPrep time: 10 MinCook time: 20 MinTotal time: 30 MinThis simple dish of pan fried cod with lemon, asparagus and orzo pasta is perfectly delicious!Ingredients
- 1 TBS light olive oil
- 2 (6 ounce) wild cod loin fillets
- fine sea salt and freshly ground black pepper to taste
- 1 1/2 TBS all purpose flour
- 1 TBS butter
- 1 small lemon sliced
- 1 small clove of garlic, peeled and grated
- 8 spears of asparagus, washed, trimmed and cut into 1 inch pieces
- 1/2 cup (60g) of uncooked orzo pasta
- 1 1/3 cups (320ml) chicken stock
- 1/2 TBS lemon juice
- dried dill weed to sprinkle on top
Instructions
- Heat the oil in a heavy bottomed skillet over medium high heat. Season the fish all over and dust with the flour.
- Once the oil begins to shimmer, add the fish, presentation side down. Cook for three minutes. Carefully turn over and brown on the other side, another 3 to 4 minutes.
- Remove from the pan to a place, lightly tent and keep warm.
- Add the butter to the skillet and then add the lemon slices as soon as it begins to foam. Brown the lemon for one minute each on both sides. Remove from the pan to the plate with the fish and keep warm.
- Add the garlic, asparagus cuts, and orzo to the pan drippings. Cook, stirring until the garlic is very fragrant and the orzo begins to brown. Add the chicken stock and lemon juice.
- Increase the heat to high and cook, stirring occasionally until the orzo is just al dente, about 10 minutes.
- Return the fish to the pan, along with the lemon slices and any collected juices. Heat through. Sprinkle with some dill weed and serve immediately.
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