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Home : Recipes : Pan-fried cod with potato aioli and tomato salsa

Pan-fried cod with potato aioli and tomato salsa

Potato aioli and tomato salsa are an exciting and delicious accompaniment to pan-fried cod. Fry the cod with the skin on to keep it moist. All our recipes are sourced from godfisk.no

Photo: Terje Svendsen

  • Preparation Time: 40 min
  • Difficulty: Medium

Ingredients

Aioli

tomato salsa

Serve with

Method

  • Scrape the skin off the fish, removing any scales, season the fillet with salt, and let it rest for 10 minutes.
  • Cut the fish into serving pieces and fry it skin-side down in olive oil over medium heat for about 7 minutes.
  • Crush the garlic with its skin on and add it to the pan along with butter during the last minute of cooking.
  • Spoon the melted butter over the fish, turn it over, and cook for 1 minute before removing it from the pan.
  • Sprinkle with a little pepper.

Aioli

  • Peel the potatoes, cut into pieces, and boil until tender together with finely chopped garlic.
  • Drain the cooking water and mash the potatoes and garlic well together.
  • Add olive oil, butter, and milk, and stir well. Season with salt to taste.

tomato salsa

  • Cut the tomato in half, remove the seeds, and dice the flesh into small cubes.
  • Finely chop the onion and garlic, and slice the spring onions thinly.
  • Sauté the onion and garlic in olive oil until the onion is soft.
  • Add the canned tomatoes, season with a bit of pepper, and simmer until it thickens.
  • Add fresh tomatoes and spring onions, and simmer together for 1-2 minutes. Season with salt to taste.
  • Serve the cod with potato aioli, tomato salsa, and a little arugula salad.

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