Pan-fried cod with Sun-dried tomato Vinaigrette

Ingredients

Add Ingredients to Shopping list

The following ingredients have 4 Servings

• 4 cod steaks
• salt and freshly ground black pepper
• 2 tbsp balsamic vinegar
• 2 pieces sun-dried tomatoes in oil (cut into strips)
• handful of flat leaf parsley leaves chopped
• 150 ml fish or vegetable stock
• 2 tbsp cold-pressed rapeseed oil
• ¼ tsp sugar

Instruction

• Season the cod with salt and pepper.
• Place the vinegar, sun-dried tomato strips and fish stock in a small bowl and whisk together with a fork.
• Heat the oil in a heavy based frying pan and fry the fish for 3 to 4 minutes each side, until cooked. Transfer to warm serving plates.
• Add the vinaigrette to the pan and stir to incorporate any juice in the pan. Boil rapidly to reduce by half.
• Remove from the heat and stir in the parsley. Serve spooned over the cod.