Alaska Pacific Cod with Egg, Caper and Herb Dressing
Succulent Alaska cod bursts with zesty caper, egg, and herb dressing deliciousness!
Ingredients
- 700 g Alaska Pacific cod fillets, (4 x 175g)
- 2 tbsp flour
- 4 tbsp extra virgin olive oil
- 2 hard boiled eggs, sieved
- 1 tbsp capers, finely chopped
- 4 medium gherkins, finely chopped
- 4 tbsp parsley, roughly chopped
- 4 shallots, peeled and chopped very finely
- 6 tsp olive oil
- zest and juice of ½ lemon
- salt and freshly ground black pepper
- a selection of salad leave, or a few baby spinach leaves and soft herbs like basil, dill, chervil or tarragon
Instructions
- First, make the sauce, place the sieved eggs, capers, gherkins, parsley, shallots together in a bowl.
- Add the olive oil and finally the lemon juice and zest, season well and leave to infuse for 20 minutes.
- Meanwhile, season the fillets all over with salt and pepper, then rub with the flour.
- Heat the olive oil in a griddle or frying pan.
- Cook for 4-5 minutes on each side, do not overcook.
- At this point, remove from the pan and leave in a warm place to rest and finish cooking.
- Arrange a few salad leaves in the centre of a large plate, top with the hot cod and spoon over the dressing.
- The centre of the fish will be warm and undercooked, which is perfect.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
403
Calories
24G
Fat
4G
Saturates
3G
Sugars
972G
Salt
36G
Protein
10G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
