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The best pan fried cod recipes - 7 recipes

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INGREDIENTS

  • 16 Cherry tomatoes
  • Black olives
  • 4 Big tortillas
  • 4 Handfuls of baby spinach
  • Sprinkle of feta
  • Grated cheddar
  • Olive oil

METHOD

  1. Slice the cherry tomatoes and black olives in half.
  2. Lay out a quesadilla, and top with baby spinach, cherry tomatoes, olives, feta and cheddar.
  3. Fold in half.
  4. Heat a pan and drizzle with olive oil. 
  5. Cook quesadilla on both sides, until golden. 
    Enjoy!

Top rated Pan fried cod recipes

By

Peppers stuffed with cod and Spanish olives

  • 4 red peppers
  • cooked and peeled
  • 16 chopped Spanish black olives
  • 2 potatoes medium
  • 1 fillet of salted cod
  • 2 cloves of garlic
  • virgin olive oil
  • salt and pepper
  • 6 slices of fried potatoes
4.1/5 (83 Votes)

By

Skrei Cod Confit. Discover our recipe

  • 4 pieces of Skrei cod (110g each)
  • ½ liter of grapeseed oil
  • The zest of two lemons
  • 10 capers
  • 1 green onion
  • 5 pitted black olives
  • 1 beef heart tomato
  • 15g fresh ginger
  • Olive oil
  • Salt
  • Pepper
4/5 (24 Votes)

By

Preheat oven to 350 degrees

  • 4-6 cod fillets
  • 5 tbs. unsalted butter (using 1 sleeve crackers)
  • 1-2 sleeves ritz crackers
  • salt to taste
  • lemon to taste
4.3/5 (22 Votes)

By

Cook the whole potatoes with skin after washing well, 30 to 35 minutes

  • 10 oz cod
  • 1 1/3 cups (about 10 oz) cooked potatoes
  • 4 eggs
  • scant 1/2 cup olive oil
  • 1 onion
  • 1 sprig parsley
  • salt and pepper
  • oil
2.7/5 (65 Votes)

By

Place the fish in a microwave-safe plate

  • 1 1/2 cups long-grain rice
  • cooked and cooled
  • 2 fillets of cod fish
  • 1 pink grapefruit
  • 2 tablespoons pine nuts
  • 1 shallot or small onion
  • 1 yellow bell pepper
  • 1 red bell pepper
  • a small can of corn
  • For the dressing: olive oil
  • vinegar and a dash of white wine
  • mixed together
3/5 (21 Votes)

By

Prepare two pans of simmering water add vegetable broth or bouillon gently cook the asparagus for about 12 minutes ...

  • 4 cod fillets
  • 20 white asparagus
  • 8 oz tagliatelle
  • light cream
  • vegetable broth
2.7/5 (10 Votes)

By

A Spanish recipe, dairy free version

  • For 4 to 5 stuffed peppers:
  • 1 tin Piquillo peppers
  • 150 g salt cod (previously soaked in water for 12 to 48 hours
  • depending on how big the pieces are)
  • 100 g de almond cream (cooking cream)
  • 100 ml olive oil
  • 1 garlic clove
  • White pepper
  • Fresh chopped cilantro (optional)
  • Sauce:
  • Piquillo peppers
  • 1 small onion
  • diced
  • 1 garlic clove
  • Water (used to cook the cod)
  • 50 ml almond cream
0/5 (0 Votes)

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Piquillo peppers stuffed with cod ‘brandade’ (dairy and gluten free) Peppers stuffed with cod and Spanish olives