Pan-fried cod with bacon and Green Goddess salad

This recipe with pan-fried cod or haddock and Green Goddess salad pairs perfectly. The salad, which includes cabbage and cucumber, gets a real lift from this simple dressing. Feel free to add some bacon to the fish for extra flavor. Cod is in season and fantastic right now, but this dish is just as delicious with haddock all year round. All our recipes are sourced from godfisk.no

Photo: Studio Isidor

Method

Finely chop the cabbage, cucumber, and spring onions before mixing everything in a large bowl.
Set aside and prepare the dressing.

Dressing

Place spinach, basil, shallots, nuts, and Parmesan in a blender. Blend until you have a coarse sauce –
Continue blending while streaming in olive oil. If the sauce becomes too thick, dilute with a little cold water.
Blend the dressing until smooth, then season with salt, pepper, and lemon juice before tossing it into the salad.
If you're short on time, you can simply use a jar of pesto instead.

Pan-fried cod with bacon

Cut the cod into serving portions, rub with salt, and let sit for 6 minutes.
Rinse off the salt and lightly pat the pieces dry with paper towels.
Place the bacon in a cold skillet, cook until crispy, and set aside.
Heat oil in a frying pan, add the fish, and cook without moving until nearly done.
Add butter to the pan and carefully turn the fish.
Sear the other side briefly, basting with the melted butter.
Serve the fish with a sprinkle of bacon and Green Goddess salad, and enjoy!

Pan-fried cod with bacon and Green Goddess salad

Ingredients

Salad

Dressing

Method

Dressing

Pan-fried cod with bacon

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