- Roasted Mackerel with Thyme
- Spiced Mackerel
- Apricot and Honey Stuffed Mackerel
- Greek Style Mackerel
- Roast Cod with Curried Tomato Vinaigrette
- Haddock with Coarse Grain Mustard Crust
- Fish Pie with Smoked Salmon & Prawns
- Cod Loin Fillet Marinated with Lemon and Olive Oil
- Seared Salmon with Brandy and Cream Glazed Penne
- Cod Boulangere
- Roast Cod with Parma Ham
- Somerset Style Fish Casserole
- Cod with Fennel and Green Beans
- Salmon Fillet with Spinach, Carrot and Roasted Grape Salad
- Salmon Fillet Marinated with Lemon and Olive Oil
- Roasted Salmon Supreme with Nicoise-Style Salad
Cod with Fennel and Green Beans
Read about our Pacific cod and Atlantic cod. View the range of frozen cod and fish dishes we have available.
Portions: 4
Ingredients
- 4 x Line-Caught Cod Fillets
- 40ml Olive Oil
- Seasoned Flour
- 224g Sliced Fennel
- 336g Sliced Green Beans or Cut Green Beans
- 112g Sliced Spring Onions
- Sea Salt
- Coarse Ground Peppercorns
- 100ml Olive Oil
- 60ml White Wine
- ½ Lemon (zest and juice)
- 15g Snipped Chives
- 5g Chopped Flat Leaf Parsley
- 10g Granulated Sugar
Method
- Dust the cod fillets in the seasoned flour and shake off any excess.
- Place a frying pan onto a medium heat, warm the oil.
- Add the Sliced Fennel, Sliced or Cut Green Beans, sea salt and coarse ground peppercorns. Add the Lemon Zest and Juice. Toss in the frying pan to stop from colouring too much.
- When the fennel and beans are tender, add the white wine and toss together.
- Add the spring onions, snipped chives, chopped flat leaf parsley and sugar, lightly mix this together so a nice dressing coats the vegetables. Keep Warm.
- Place a frying pan onto a medium heat, warm the oil.
- Place the Fish, skin side down and cook until the skin goes a golden brown colour.
- Turn the fish over and keep basting until the fish had cooked through.
- Place the Vegetables into the centre of a warm serving plate. Top with the cooked cod fillet. Drizzle over a little of the dressing from the vegetables.