• Prep Time:
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  • Serves: 1 servings

Pan-Fried Cod with a Beansprout And Coriander Salad And Plum

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 2 225 g; (8oz) thick cod
  • ; fillets
  • 225 g Beansprouts; (8oz)
  • 225 g Dark plums; (8oz)
  • Cinnamon stick
  • White wine vinegar
  • Fresh coriander
  • Demerera sugar
  • Water
  • Red chilli
  • Seasoning
  • 1 Lemon; juices and zest
  • 2 Shallots peeled and diced
  • -finely
  • Olive oil
  • Basil leaves and sage leaves


To make the chutney: Heat up a little oil in a pan and saut”š 1 of the
shallots and add the stoned diced plums. Then add the white wine vinegar,
cinnamon, sugar, water and seasoning. Bring to the boil and cook for about
15 minutes. Allow to cool and season again.

To make the salad mix some chopped coriander with the lemon, shallot,
beansprouts, and a little chilli, season and leave to the side.

pan fry the cod, skin side down and while cooking place the plum chutney on
the plate and a pile of beansprouts in the middle. Top with the pan fried
cod, and some deep fried herbs on top of that.

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