Pan Fried Cod

Ingredients

• 800g cod filet, skin less, bone less

• 150g butter

• 1 large garlic clove, minced

• ½ lemon

• 2 spring onions, finely sliced

• 500g red potatoes

• 50g baby spinach

• fresh basil leaves

• salt

• ground black pepper

• olive oil

Directions

1. Wash the potatoes. Bring to a proper boil in lightly salted water. Turn down the temperature and let the potatoes simmer until they are tender, about 20 minutes (use the waiting time to prepare everything for the cod). Be careful to slow boil the potatoes so the skin doesn’t crack.

2. Pour away the water and steam the potatoes dry. Peel them and crush into big cunks. Mix the smashed potatoes with a generous splash of olive oil, baby spinach, salt and ground pepper.

3. Divide the cod fillet into four even pieces and season the cod pieces with salt and a little ground pepper. Put oil in a large, hot frying pan. Add the fish pieces and give them a nice and golden crust. Turn the fish over and do the same on the other side. It takes two to three minutes on each side.

4. Lower the temperature slightly and add 50 grams of butter to the pan. Let the cod simmer for a few minutes while you scoop the butter over the pieces. Lift the fish out of the pan and add the rest of the butter.

5. Boil the butter until golden brown. Make sure it does not burn! Turn off the heat and add garlic. Let the garlic simmer in the butter while stirring. Add lemon juice, spring onions and herbs.

6. Serve the pan-fried cod with the browned butter and mashed potatoes. As an extra little flavor enhancer, you can add a little grated horseradish at the end.