Home
Recipes
Easy pan-fried cod

Sizzling cod

Easy pan-fried cod

Name: Easy pan-fried cod
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 250g jar mixed pepper with herbs; 250g new potato scrubbed and thickly sliced; 1 red onion cut into wedges; 140g green bean trimmed and halved; 175g chunky cod or salmon fillets, skin on; half a lemon; crusty bread to serve

Good Food team

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

Ready in 20 mins

A star rating of 4.4 out of 5.33 ratingsRate

loading...

Make your weeknight sizzle with this fantastic fish dish for two. Use a handful of ingredients to make a filling supper, serve with fresh crusty bread

Freezable (if cod is previously unfrozen)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

15-minute mix & match salad

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

250g jar mixed pepper

with herbs
250g new potato

scrubbed and thickly sliced
1 red onion

cut into wedges
140g green bean

trimmed and halved
175g chunky cod

or salmon fillets, skin on
half a lemon
crusty bread

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal337
fat8g
saturates1g
carbs0g
sugars0g
fibre5g
protein37g
salt0.48g

low

Method

step 1

Pour all the oil from the jar of peppers into a deep frying pan. Heat the oil until bubbling, then tip in the potatoes and onion and toss in the oil. Cook for 5 mins, stirring every now and then until the potatoes are beginning to turn golden.
step 2

Carefully pour most of the oil out of the frying pan, leaving behind about 1 tbsp. Tip in the beans and drained peppers, season and stir until well mixed. Lay the fish, skin side down, on top of the vegetables.
step 3

Cover the pan and cook over a medium heat for 5 mins more or until the fish flakes easily with a fork and the vegetables are tender. Squeeze the lemon half over the fish and serve with crusty bread to mop up the juices.

Recipe from Good Food magazine, October 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.33 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now