- 1 fillet of cod
- 2 knobs of butter
- 2 table spoons of oil
- 4 table spoons of water
- Place your pan on the heat. Add your oil. When the oil is just just smoking add your fish flesh side down. Leave for two minutes.
- Turn gently when the cod is a lovely golden colour. Add the water and cover the pan. Cook for two minutes. add the butter for the last thirty seconds.
- Serve with chips and salad
This is a little trick we use in the restaurant to ensure that our cod fillet is perfectly cooked. people often find that a nice thick piece of fish will be too dry by the time it’s cook through, so this leaves the outside nice and golden and the inside cooked just right.