Pan Fried Cod Served with Braised Potatoes and Peas
Delight in the perfect balance of simplicity and flavor with this Pan Fried Cod served alongside Braised Potatoes and Peas. This recipe showcases tender, flaky cod fillets lightly coated in golden, pan-fried perfection, paired with buttery, herb-infused potatoes and sweet peas simmered to perfection in a savory broth. The addition of fresh parsley and a squeeze of lemon brightens every bite, making this dish as visually appealing as it is delicious. Ready in just 45 minutes, this impressive yet easy-to-make meal is ideal for weeknight dinners or special occasions. Packed with wholesome ingredients like Yukon Gold potatoes, garlic, and olive oil, this quick skillet recipe ensures a light, comforting dinner the whole family will love.
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Recipe Information
Ingredients
- 4 pieces Cod fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 4 medium Yukon Gold potatoes
- 2 cups Chicken or vegetable broth
- 2 cloves Garlic cloves
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley
- 1 unit Lemon
Instructions
Peel the potatoes and slice them into 1/4-inch thick rounds.
Mince the garlic cloves and chop the parsley.
Pat the cod fillets dry with paper towels, then season them with salt and black pepper on both sides.
Lightly coat each fillet with all-purpose flour, shaking off any excess. Set aside.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
Add the cod fillets to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the fillets from the skillet and set them aside on a plate covered with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the garlic to the skillet and sauté for 30 seconds until fragrant.
Place the sliced potatoes in the skillet in a single layer and cook for 2 minutes per side, allowing them to develop a light golden crust.
Pour the chicken or vegetable broth into the skillet, ensuring the potatoes are partially submerged. Cover with a lid and let simmer for 10-12 minutes until the potatoes are tender and the liquid has reduced slightly.
Add the frozen peas to the skillet and cook for another 3-4 minutes until heated through.
Stir in the remaining 1 tablespoon of butter and half of the chopped parsley. Adjust seasoning with additional salt and pepper if needed.
Plate the cod fillets alongside the braised potatoes and peas. Garnish with the remaining parsley and a squeeze of fresh lemon juice.
Serve immediately and enjoy your Pan Fried Cod with Braised Potatoes and Peas!
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 17.3 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 351 mg | 27% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7378 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
