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Pan-fried cod with chickpeas and warm tomato salsa

Very nice combination (serves 2, takes less than 20 minutes):

2 pieces cod
1 onion or 3 shallots, sliced
1 tin chickpeas, drained and rinsed
1/2 tsp coriander powder
1 small bag of green beans
1 tbsp wine vinegar
1/2 a lime
1 beef tomato, chopped into chunks

Heat some olive oil in a wok or large pan, and also some olive oil in a frying pan. Put the onion/shallot in the wok and stir-fry it for a minute. In the meantime put the cod into the frying pan and let it cook. While it's cooking, do the following:

Add the chickpeas to the onions and stir well. Let them cook for another minute or so before adding the coriander and the green beans and stirring again.

When the cod has cooked for about 5 or 6 minutes drizzle the vinegar and squeeze the lime over. Let it cook for another minute and then take the fish out of the pan. Put the tomato into the pan and stir it around to warm it and absorb some of the vinegar/lime/fish juices - then serve.

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