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 dessertspoo oil


  • Select a large pan and heat with the butter content (30g)
  • 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.
  • 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.
  • 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.
  • 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.
  • To serve:
  • 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.
  • Garnish with buttered French beans if desired.