Panfried Cod Loin with Shrimp and Caper Butter Sauce
This simple but flavoursome dish is perfect for any occasion.
2 x Cornalls cod loins
2 tbsp x Cornalls brown shrimps
1 tsp capers
1 tbsp chopped parsley
Olive oil
Butter
Salt & pepper
1/2 lemon
2 large potatoes
2 tbsp cream
Tenderstem broccoli
White wine
Step 1
Peel and chop the potatoes, add to a large pan of boiling, salted water to cook ready to mash.
Step 2
Pat dry 2 x Cornalls cod loins.
Step 3
Heat a little oil in the pan, add a knob of butter.
Step 4
Lay the cod loin in the pan skin side down and fry for around three minutes, basting with the oil and butter.
Step 5
Season the top with sea salt and freshly milled black pepper and a little fresh thyme and flip over in pan. Cook for another two minutes. Add tender stem broccoli to boiling salted water and simmer.
Step 6
Remove cod loins from pan and place on a baking tray. Pop into the oven on 180C for a couple of minutes while plating up.
Step 7
Into the same frying pan add a glug of white wine to deglaze, then a knob of butter, the capers and shrimps & stir until the butter is melted. Mash potatoes with butter and plate up with the cod and tender stem broccoli. Serve with the shrimp and caper sauce.