Pan Fried Cod with APETINA and Red Peppers
Recipe 9 of 9
“I'm not great in the kitchen as a rule, but whenever I pull this recipe out of the bag, guests are suitably impressed. Quite simply, you can't beat lightly cooked fresh ingredients.”
David Batty, Hay on Wye
Serves 2
Materials
- 2 pieces cod loin - each approx. 100g/4oz each
- 1 medium leek - halved, chopped and washed.
- 1 large sweet red pepper - diced
- 1 pack APETINA Snack with Red Peppers
Method
- In a frying pan heat half the oil from the APETINA pack and gently sauté the leeks and red pepper until al dente.
- Meanwhile in a second pan (or the same one if it is large enough) heat 2-3 tbsp of the remaining oil and gently pan fry the cod, turning once. Just before the cod is totally cooked add the APETINA cheese and peppers from the pack, heat through and serve the fish on the leeks and peppers with the APETINA scattered over the top.
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