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Pan-Fried Cod Served With Braised Potatoes and Peas

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“Very easy, simple and tasty dish. The locals make it this way (so I think it's a Norwegian recipe!) and we loved it! Each time any of the students from the college go fishing and if they do catch a cod, they always come over and ask me to make them this dish! The cooking time doesn't include refrigeration time.”

Ingredients Nutrition


  1. In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
  2. Crack the eggs into a bowl and beat lightly together.
  3. In a separate bowl, add the flour and season well with salt and pepper.
  4. Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
  5. Cover and refrigerate the fish for up to 2 hours before cooking.
  6. To make the braised potatoes with peas, steam the potatoes over a pan of boiling, salted water, covered with a lid, for about 20 minutes until they are tender.
  7. In a saucepan heat the olive oil with 1 tbsp of butter over a medium heat and fry the onion until soft for about 10 minutes.
  8. Add the peas and toss well.
  9. Add the chicken stock, bring to the boil and simmer for 5 minutes.
  10. Add the potatoes and cook for another 2 minutes.
  11. Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
  12. To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
  13. Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
  14. To serve, pour the braised potatoes and peas in a shallow bowl and sprinkle chopped mint leaves on top and serve the fish on the side.

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