We’ve got some beautiful, crispy pan-fried cod and I’m going to serve some fresh samphire and mushrooms with it! A great combination of taste and colors.
Heat 1 tablespoon of butter in a frying pan on medium-high heat and add the almonds and mushrooms. Fry this for 3 minutes and add some black pepper. Put it on the side.
Put the garlic clove on a fork and use this to stir the vegetables.
Heat another pan on high heat with some oil. Dab the fish dry with some kitchen paper and season with olive oil, pepper and salt on the skin side. Put the fish skin side down in the pan. Let this fry for 3-4 minutes. Turn around and fry for another 2 minutes.
Reheat the mushrooms and almonds and add the samphire. Stir with the garlic fork. Add the lemon juice.
Put the mushrooms and samphire mixture on a plate and add the cod. Finish with some olive oil.
- 2 cod fillets, 150-180 g. each, skin on
- 2 tbsp. almonds
- 300 g. mushrooms, roughly chopped
- 3-4 hands of samphire
- 1 garlic clove, peeled
- juice of 1/2 lemon
- olive oil
- 1 tbsp. butter
- salt and pepper