Recipe: Pan-fried cod with potato aioli and tomato sauce 11th of February 2017

We recommend cod/skrei pan fried with butter and garlic, served with potato aioli, tomato sauce and ruccola salad. 

Ingredients (4 servings):

800 g boneless cod filet
4 tbs olive oil
1 clove of garlic
2 tbs salty butter

Aïoli:
400 g almond potato
4 cloves of garlic
2 tbs olive oil
1,5 tbs butter
1 dl milk
salt

Tomato sauce:
3 tomatoes
0,5 onion
2 cloves of garlic
2 spring onions
3 tbs olive oil
100 g canned tomatoes
salt and pepper

Serve with: ruccola salad

Directions:

• Sprinkle salt on the fillet, and let it rest for 10 minutes.
• Cut the fish into pieces and and pan-fry it in olive oil with the skin down at medium heat  for 7 minutes. 
• Crush garlic cloves with the peel on, and add it to the frying pan together with butter the last few minutes of the cooking time. 
• Pour the melted butter on top of the fish. Then, turn the fish and fry it for one minute on the skinless side before removing it.
• Sprinkle some pepper. 

Aïoli
• Peel the potatoes and cut them into bits. Boil the potatoes together with finely chopped garlic cloves. 
• Drain the water and mash the potatoes and garlic. 
• Add olive oil, butter and milk and mix well. 
• Taste with salt.

Tomato sauce 
• Cut the tomatoes in half. Remove the seeds and cut the meat into bits. 
• Chop onions and garlic, and slice spring onion. 
• Fry onion and garlic in olive oil until its translucent .
• Add the canned tomatoes and some pepper. Boil until the sauce thickens. 
• Add fresh tomatoes and spring union and let it simmer for 1-2 minutes.
• Taste with salt. 

Picture and recipe: Norges Sjømatråd