| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Worrall tho, Worrall2 | 2 | Servings | |
INGREDIENTS
| 2 | 6 oz cod fillets | |
| 1 | Onion, peeled and sliced | |
| 1 | Garlic clove, peeled and | |
| chopped | ||
| 2 | oz | Smoked salmon, cut into |
| slices | ||
| 2 | oz | Panchetta, rinded or streaky |
| smoked bacon | ||
| 1/2 | Head cabbage, thinly sliced | |
| 2 | oz | Butter |
| 1 | Shallot, finely diced | |
| 2 | T | Parsley, freshly chopped |
| 1/2 | Red chilli, seeded and | |
| finely | ||
| diced | ||
| 1/2 | t | Grated lemon rind |
| 1/2 | Clove garlic, peeled and | |
| chopped |
INSTRUCTIONS
BBQSeason the flour with salt and freshly ground pepper , then dip the fish into the seasoned flour. Heat a frying pan and add the butter, when sizzling add the cod, with the skin side faced down, and cook for 8-10 minutes. Turn the cod over to cook the upper side, both sides should be golden brown when cooked. In a separate pan add another knob of butter and cook the panchetta or the bacon and the garlic. Cook for 1 minute then add the onion and cook for 4-5 minutes until the onions soften. Cook the cabbage in a pan of boiling water, drain it after 5 minutes and return the cabbage to the heated pan, to evaporate any excess moisture. Add the cabbage to the heated pan, with the panchetta mixture and cook for 1 minute. Add the smoked salmon to this and cook it until it is opaque pink. Mix all the gremolata ingredients together in a bowl. To serve, place the cabbage mixture onto a warmed serving plate and top with the cod and a little of fish juices. Garnish with a little gremolata. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 232
Total Fat: 26.5g
Cholesterol: 67.5mg
Sodium: 1315.3mg
Potassium: 1578.4mg
Carbohydrates: 53.2g
Fiber: 10.5g
Sugar: 5.2g
Protein: 20.7g