Pan Fried Cod with lemon & thyme scented potatoes

Cod with a tasty little something on the side.


  • 4 fillets of cod (150g each)
  • 30 g butter
  • 100 g flour
  • seasoning
  • 12 baby potatoes, sliced 1/2 centimetre thick
  • 1/2 medium onion (thinly sliced)
  • 4-5 sprigs of thyme
  • 1 lemon (zested and cut into wedges)
  • 50 g butter
  • 1 dessertspoon oil


  1. Select a large pan and heat with the butter content (30g)
  2. Add the salt and pepper to the flour and toss the fish in flour until it is all coated - this gives a nice crust to the fish at a later stage.
  3. Pan fry flesh side down on a hot pan until sealed on both sides and then return it to the oven for 10-12 minutes or depending on the thickness of the fish.
  4. Meanwhile, thinly slice the potatoes into thin slices. Heat a large pan with the butter and oil. Pan fry potatoes gently on both sides and then reduce the heat to low.
  5. Add in thinly sliced onion, lemon zest and wedges together with the thyme and fry for 5-6 minutes until the potatoes are cooked and onions have softened.
  6. To serve:
  7. Arrange the potatoes onto a large serving platter, pile the fish on top of the potatoes and arrange the pan roasted lemon wedges beside the fish.
  8. Garnish with buttered French beans if desired.


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