Pan-fried cod with salsa verde and Mallorcan soft chorizo spread, known as sobrasada, makes a simple yet flavorful meal. Sobrasada is a cured spread made from pork loin and bacon mixed with paprika, salt and other spices, traditionally encased and air-dried until ready to eat without further cooking. If sobrasada isn’t available, a high-quality cured Spanish chorizo or Italian soppressata can be used as an alternative.
Serves 1
Ingredients:
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1 x 200g loin of cod (skin on)
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50g peas
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50g courgette, sliced
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50ml extra virgin olive oil
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Pinch of salt
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Pinch of black pepper
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1 teaspoon plain flour
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30g sobrasada (or substitute)
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25ml dry sherry (fino works well)
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2 garlic cloves, sliced
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1 spring onion, thinly sliced
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1 shot (about 30ml) fish stock
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Zest of 1 lemon
Preparation:
1. Pat the cod dry, season lightly with salt and pepper. Heat a non-stick or heavy-based pan over high heat with a little olive oil. Place the cod skin-side down and pan-fry for about 4 minutes until the skin is crisp. Turn the fillet and cook the other side for roughly 2 minutes, depending on thickness, until just cooked through. Remove from the pan and keep warm.
2. In a separate pan over medium heat, add a good drizzle of olive oil, then sauté the sliced garlic and spring onion until fragrant. Add the sliced courgette and cook for 2–3 minutes until slightly softened.
3. Stir in the peas and sprinkle the teaspoon of flour over the vegetables, sautéing for a few seconds to remove the raw flour taste.
4. Pour in the dry sherry and, if you wish, flambé carefully to burn off the alcohol. After the flames subside, add the fish stock and season to taste. Let the mixture simmer for a couple of minutes so the flavors combine.
5. Just before plating, add the sobrasada in small chunks to the hot vegetables so it warms and begins to melt, coating the peas and courgette with its rich, spiced oil.
6. Spoon the peas and courgette onto a plate, place the cod loin on top, and finish with a light grate of lemon zest for brightness. Serve immediately while hot.