BRAISED CHICORY WITH PAN-FRIED HOME SALT COD
Cooking heads of chicory in stock gives a soft, succulent side for this seafood supper or dinner party main
Provided by Thane Prince
Categories Dinner, Fish Course, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Wash and trim the fillets as necessary. Feeling the cod carefully with your fingers, locate and remove the pin bones from the centre of the fillets. Lay the fish, skin-side down, in a shallow dish. Mix the salt with the lemon zest and sprinkle evenly over the fillets. Cover the dish with cling film and chill for 30 mins.
- Cut the chicory in half lengthways and remove and discard the tough central core (it may be bitter). Blanch in plenty of boiling water for 2 mins, then drain well.
- Heat the extra virgin oil and butter in a large sauté pan and add the chicory, cut-side down. Cook for 5 mins or so until the surface of the chicory begins to brown. Turn the chicory and pour in the lemon juice and stock. Add the garlic, season and bring to a simmer, then cover the pan with a lid. Cook for 20 mins.
- Wash the cod fillets well under running cold water, then pat dry using kitchen paper. Brush the fish with the olive oil, then place in a heavy-based non-stick pan, skin-side down. Cook the fish on a medium-high heat for 5-7 mins or until the skin is golden brown. The fish should be nearly opaque. Turn and cook for a further 1-2 mins, then turn over once more, remove the pan from the heat and leave the fish to rest for 2 mins.
- Add the capers to the chicory and sprinke with the parsley. Serve with the fish and crusty bread, if you like.
Nutrition Facts : Calories 478 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.3 milligram of sodium
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