Pan Fried Blue Cod Fillets

Serves 4

Preparation 1 hour

Cooking time 20 mins

Ingredients

Blue Cod Fillets
4 medium blue cod fillets
Pinch flaky sea salt
70ml olive oil
2 tbsp butter

Citrus Potatoes
4 Desiree potatoes
1 lemon
40ml olive oil
Pinch flaky sea salt
Cracked black pepper

Mango Salsa
1 mango
1 orange
¼ red onion
Coriander to taste
¼ red chilli
25g brown sugar
25ml cider vinegar
Pinch flaky sea salt

Method

Blue Cod Fillets
Heat a cast iron pan. Sprinkle blue cod fillets with salt. Next add oil to the heated pan. Place fillet down in pan and cook on a medium heat for 3 to 4 minutes. Turn fillets over and cook for a further 2 minutes. Turn heat off and add butter to the pan. Leave fish in the pan for a few minutes.

Citrus Potatoes
Slice potatoes into 1 cm thick slices. Slice lemons as thinly as possible. Place them both in a baking tray. Cover with olive oil, salt and pepper. Next cover the tray with tin foil and bake at 160°C for 40 minutes. Uncover and bake for a further 10 minutes.

Mango Salsa
Peel and slice mango to desired size and place in a medium bowl. Finely dice red onion and add to the mango. Next peel the orange and cut into segments, squeezing juice over salsa. Finely chop the coriander and add to salsa. Finely slice red chilli - add as much as you like, depending on how hot you like it! Add brown sugar, vinegar and salt to salsa. Taste and adjust if need be.

Assemble

Place the citrus potatoes on the plate and add watercress over the top of the potatoes. Using a fish slice, carefully place the fillets on top of the watercress. Add a good spoon of salsa over the fish, drizzle with avocado oil and garnish with a lemon wedge.

Recipe kindly supplied by

Cameron Davies
Co-Owner & Executive Chef
The Fat Duck Gastropub
124 Town Centre, Te Anau
thefatduck.co.nz