Pan Fried Cod Recipe with Chorizo, Peas and Leeks
This pan fried cod with peas and leeks is livened up with a little chorizo and represents the best of early spring for me, and the kicker is it is all cooked in well under 30 minutes!
Servings 2 Servings
Calories 830kcal
Ingredients
- 400 g Skin On Cod Loin 14oz
- 50 g Butter 3 tablespoon + 1 teaspoon
- ¼ teaspoon Salt
- 1 tablespoon Cooking Oil
- 150 g "Soft" Spanish Chorizo 5oz
- 200 g Leeks 2 Cups (prepared volume)
- 200 g Peas 1½ Cups
- 1 Sprig Fresh Thyme
- 50 ml Dry Sherry 3 tablespoon + 1 teaspoon
Instructions
- Dry the skin of the cod on kitchen paper.
- If you are using frozen peas, place them in a sieve or colander and run them under cold water for 3-4 minutes to defrost them.
- Clean the leek, remove any tough outer leaves and then cut them into rings around 2-3mm (⅛") thick.
- Remove the skin from the chorizo sausage and tear it into 1.5-2cm (½-¾") pieces.
- Take a large (28cm or 11") nonstick frying pan and heat it over a fairly high heat. Add the chorizo and cook for 3-4 minutes or until it begins to colour and the oils begin to flow.
- Throw in the leeks and thyme and cook for a further 3-4 minutes, tossing regularly.
- As soon as the leeks go into the pan, it is time to begin frying the fish. Have a second, smaller (24cm or 9½-10") nonstick pan over a high heat and add the oil.Add the cod and cook it skin-side down for 3 minutes. Do not touch the fish; let it sit!
- After 3 minutes, flip the fish, and add half of the butter and cook it for 2 more minutes, basting with the butter occasionally.
- As soon as you flip the cod, add the remaining butter, peas and sherry to the chorizo and leeks, tossing regularly.
- Plate up with a base of the peas and chorizo, add the cod and serve immediately.
Nutrition
Serving: 1 | Calories: 830kcal | Carbohydrates: 26g | Protein: 70g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 27g | Cholesterol: 203mg | Sodium: 1621mg | Fiber: 7g | Sugar: 8g
