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Home : Recipes : Pan-fried cod fillet with chorizo and vegetables

Pan-fried cod fillet with chorizo and vegetables

Pan-fried cod fillet with spicy chorizo sausage and flavorful vegetables is what Chef Lene Berg at Bortistu Guesthouse knows best. All our recipes are sourced fromgodfisk.no

Photo: Kristin Søylen

  • Preparation Time: 50 min
  • Difficulty: Medium

Ingredients

Mashed Potatoes

Vegetables

Method

  • Set the oven to 80 °C.
  • Scrape the fish skin well and cut the cod into portion-sized pieces.
  • Make a couple of cuts in the skin of each piece.
  • Mix sugar and salt, and rub it over the fish.
  • Let the fish sit for about 30 minutes.
  • Rinse the fish and dry it thoroughly.
  • Quickly brown the fish in a hot frying pan with margarine for 1-2 minutes on each side and place on a baking sheet lined with parchment paper, skin side up.
  • Bake in the oven until the fish reaches an internal temperature of 52°C, approximately 30 minutes.

Mashed Potatoes

  • Peel the sweet potato, cut into pieces, and cook until tender in unsalted water.
  • Drain the cooking water and blend with an immersion blender until smooth.
  • Stir in butter and heavy cream, and season with salt and pepper.

Vegetables

  • Cut carrots, parsnips, rutabaga, and chorizo into cubes.
  • Slice red onion and leek into strips.
  • Briefly boil the carrots, parsnips, and rutabaga in lightly salted water for about 3 minutes.
  • Sauté chorizo in butter for 1 minute, then add the root vegetables, red onion, and leek.
  • Cook until the vegetables are heated through, about 4 minutes.
  • Serve the cod with sweet potato purée, chorizo, and vegetables.

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