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Seared cod loin with warm salad
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2 x 260g packs MSC Icelandic cod loin
2 tbsp vegetable oil
140g pack red chicory, halved lengthways
15g essential unsalted butter
150g pack mixed radishes, trimmed and halved (quartered if large)
1 essential lemon, juice of ½, wedges of ½
1 tbsp essential wholegrain mustard
2 handfuls watercress
1. Pat the fish dry, season and coat with 1 tbsp oil. Heat a large, wide frying pan over a medium-high heat and add the fish. Cook skin-side down for 5 minutes then add the remaining 1 tbsp oil and the chicory, cut-side down. Cook for 5 minutes more then add the butter and radishes. Cook for another minute, turning the chicory over and basting the fish (no need to turn) until it is fully cooked and opaque throughout.
2. Transfer the fish to serving plates and loosely cover with foil. Toss the lemon juice, mustard and watercress through the vegetables in the hot pan; season. Serve immediately alongside the fish with the lemon wedges, and some steamed, buttered new potatoes, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.