Balanced meals · Special occasion
Cod with samphire and fennel
Crisp skin, fresh vegetables — ready in 30 minutes
- Time
- 30 min
- Difficulty
- Intermediate
- Cuisine
- Dutch
- Serves
- 4 people
From behind the fish counter
Skin-on cod develops a crisp surface in the pan. Fennel and samphire make a fresh accompaniment. Taste before adding salt: samphire is naturally salty.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Preheat the oven to 125°C. Season the cod with salt and pepper.
- 2
Heat 2 tbsp oil in a frying pan. Fry the cod skin-side down for 3–4 minutes until crisp. Turn and fry for 1 minute.
- 3
Transfer the fillets to the oven for about 10 minutes. Check the thickest part is cooked through.
- 4
Thinly slice the fennel. Heat 2 tbsp oil in a wok and stir-fry the fennel and samphire for 3–4 minutes until tender but still firm.
- 5
Divide the vegetables between four warm plates. Place the cod on top, skin-side up.
Intermediate Manageable with care and a little patience.
From the supermarket
- 250 g samphire
- 1 large fennel bulb
- 4 tbsp oil
- Pepper and a little salt if needed