James Martin - Pan Fried Cod With Gremolata & Sauce Vierge

Ingredients

• 12 new potatoes
• 2 thick cod fish fillets
• olive oil
• butter
• salt and pepper

For the gremolata

• 1 bunch fresh parsley, finely chopped
• 2 lemons, zest of, grated (recipe calls for 3)
• 2 garlic cloves, finely chopped

For the sauce vierge

• 1/2 teaspoon black peppercorns, crushed
• 75 ml extra virgin olive oil (2 1/2 fl.ozs.)
• 2 teaspoons white vinegar (recipe calls for wine vinegar)
• 2 ripe tomatoes, de-seeded and diced finely
• 1 pinch crushed black pepper

Directions

1. 1

   To make the Gremolata, simply combine the ingredients and stir well. Set aside.

2. 2

   To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.

3. 3

   Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.

4. 4

   While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.

5. 5

   Drain the potatoes and while they are still warm stir in the Gremolata and mix well.

6. 6

   Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.

7. 7

   To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.