Pan-Fried Cod Fillet

  • serves 4

Serve on a bed of green and white asparagus with creamy olive oil emulsion.

33 Ratings
Directions for: Pan-Fried Cod Fillet


12 stalks fresh green asparagus

8 stalks fresh white asparagus

Juice of ½ lime, ½ orange and ½ grape fruit

30 mL Pernod

100 mL 35% cream

100 mL extra-virgin oil

salt to taste

tabasco sauce to taste

Fresh tarragon sprigs

4 cod fillets, 100 g (3 ½ oz) each

zest of ½ lime, ½ orange and ½ grape fruit


1. Peel and trim the asparagus, then cut the stalks to an equal length. Blanch, cool and set aside.

2. In a small saucepan, bring the citrus juices, Pernod and cream to a boil and continue to boil for 2 minutes. Add 100 ml (3/8 cup) olive oil and season with salt to taste. Add a few fresh tarragon leaves. Keep warm.

3. Heat a skillet and cook the cod fillets in a little olive oil for a few minutes per side. Sprinkle with some of the zest and tarragon leaves.

4. At the same time, in a small skillet, reheat the asparagus in a little olive oil. Season with salt and sprinkle with some more zest and tarragon leaves.

5. Assembly: On heated plates, arrange the asparagus stalks side by side, alternating white and green, to form a mat, and place the cod fillets on top. Top with the sauce. Garnish with zest and tarragon leaves.

See more: Fry, Fish, Main, North American, Vegetables


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