Pan-Seared Cod With Herb-Infused Potatoes Recipe

About this recipe

Pan-Seared Cod with Herb-Infused Potatoes is a delightful dish that brings together the natural flavors of tender cod loins and hearty baby potatoes. The cod is pan-seared to perfection, achieving a golden, crisp exterior while staying flaky and moist inside. The baby potatoes are boiled until just tender, then tossed with olive oil, garlic, parsley, dill seeds, and a hint of lemongrass, creating a fragrant and herbaceous side that pairs beautifully with the fish. This recipe is quick and easy, making it a great option for busy weeknights or a relaxed weekend meal. With its combination of high-quality protein and satisfying potatoes, this dish is both nourishing and full of flavor. Ready in just 30 minutes, it’s a simple yet impressive way to enjoy a wholesome, home-cooked meal that will leave everyone at the table satisfied.

Ingredients

• - Schwartz Flat Leaf Parsley
• 90G Ergon Originals Greek Cod & Garlic Spread, 90G
• 1 Kg Baby Potatoes 1kg
• 1 L Olive Oil – Organic
• NaN Top Op Suva Dill Seeds
• 100 G Jumbo Garlic 100g
• 1 Piece Lemon Grass Bwfo
• 1 kg Taj Mahal Best Ghee 1Kg

Instructions

1. 1. Wash and halve the baby potatoes, ensuring they are cleaned thoroughly.
2. 2. Boil the potatoes in salted water for 10 minutes until they are tender but not mushy.
3. 3. Drain the potatoes and set them aside to cool slightly while preparing the fish.
4. 4. Pat the cod fillets dry with a paper towel and season with salt and pepper on both sides.
5. 5. Heat 1 tablespoon of olive oil in a skillet over medium heat and carefully add the cod fillets.
6. 6. Cook the cod for 3-4 minutes per side until golden brown and flaky, then transfer to a plate.
7. 7. In the same skillet, add the butter and minced garlic; sauté for 1 minute until fragrant.
8. 8. Toss the boiled potatoes in the skillet with the garlic butter and cook for 2-3 minutes.
9. 9. Chop the parsley and dill finely, then sprinkle over the potatoes and toss to combine evenly.
10. 10. Slice the lemon into wedges and serve alongside the cod and herb-infused potatoes.