Pan-fried Cod With Red Pepper Sauce

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“This one is a favourite amongst my family. The sauce was inspired by a red pepper soup I had once, so i adapted it, and i think it goes really well with fish. I usually use thick cod fillets for this dish, but theoretically you could use any white fish you like. I like to serve this with mashed potatoes and seasonal vegetables.”

Ingredients Nutrition


  1. Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
  2. Fry gently for 3 minutes, then pour in the fish stock.
  3. Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
  4. Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
  5. Add the oil to a pan, and allow it to get very hot.
  6. carefully place the fish into the pan and let it fry for 2 minutes.
  7. Shake the pan to loosen the fish, then turn them over.
  8. Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
  9. Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
  10. If desired, add the double cream for a smoother, creamier finish.
  11. Place a fish fillet onto a plate and pour over some of the sauce.

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