Pan Fried Cod with Porcini Mushrooms and Asparagus
This recipe is so simple and looks amazing too.
Serves 1
170 kcal per serving
Prep time: 5 mins
Cooking time: 20 mins
Ingredients
180g boneless fresh cod fillet
2 fresh porcini mushrooms
80g fresh baby asparagus
pinch of sea salt
black pepper
rapeseed oil
juice of 1 lime
Fresh pea shoots and fennel (optional)
Method
Thinly slice the mushrooms, and trim the woody ends of the asparagus.
Heat a non-stick frying pan and add a couple of sprays of rapeseed oil, add the mushrooms and cook for 2-3 minutes,then add the baby asparagus and cook for a further 3-4 minutes. Transfer the cooked mushrooms and asparagus to a warm plate and keep hot.
Season the fish with the sea salt and pepper.
Re-heat the frying pan again until hot and add the fish skin side down, cook for 3-4 minutes until the skin has started to crisp. Spray the top of the fish with one squirt of the rapeseed oil and turnover, flesh side down. Cook for a further 3-4 minutes until the cod is opaque.
Place the mushrooms and asparagus on a warmed serving plate, top with the fish, skin side down, drizzle over the lime juice and serve with pea shoots and fresh fennel fronds (optional).
