I’m making an incredible fresh pan fried sustainable cod fillet with sauce vierge. This dish is so simple and ready in just 15 minutes. You don’t need a lot of ingredients to make seafood taste incredible!
1 Make the sauce vierge by adding 1 tablespoon of olive oil to a saucepan on low heat. Softly fry the shallot until softened but not caramelized and add the tomato cubes. Simmer for another minute.
2 Add the basil and capers and pour in 100 milliliters of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper. Keep this on the stove for another 5 minutes to infuse all the flavours.
3 Add 1 teaspoon of Dijon mustard, parsley and 1/2 diced shallot to a jar. Pour in 1 part of vinegar and 3 parts of olive oil. Season with salt and pepper and close and shake the jar. This is the vinaigrette.
4 Dry the cod fillets on both sides, season them with salt and pepper. Heat 2 tablespoons of peanut oil in a frying pan, place the fillets on the skin in the pan. Don't move the fillets to get a crispy skin.
5 Turn the fish after 2-4 minutes, depending on the thickness of the fillets. Panfry them for another 2-4 minutes.
6 Take the fish from the pan and place them on a plate, serve the sauce vierge on top of the cod. Mix the salad with the vinaigrette and serve on the side. Enjoy!