Pan Fried Cod with Pickled Seasonal Veg

This is one of those old school, new age dishes that spring up now and again.  When I was a kid, we would fry our fish, then in the same pan, using the fishes juices, create a warm side of vegetables cooked gently in a little vinegar. The small amount of vinegar is just enough to combine and lift all the delicate flavours.  Simple and divine.

Prep Time: 15 min

Cook time: 30 min

Serves: 4


4 cod (or firm white fish) fillets (say 150 – 200 g each)
2 tbsp flour
freshly ground black pepper
1 tsp celery salt
2 tbsp olive oil
2 knobs of butter
2 medium sized onions, sliced
1 clove garlic, crushed
1 capsicum, deseeded & sliced
2 small tomatoes, chopped
2 zucchini, thinly sliced
200ml fish (or your choice), stock – warm
1 sprig freshly picked thyme
1 tbsp malt vinegar (white balsamic is nice too)
1 tbsp olive oil
Salt and freshly ground black pepper


Place your flour, pepper and celery salt in a plastic bag and gently toss your fish through the flour  ensuring they get a good coverage. Dust off any excess and put aside (keep your seasoned flour).

Pop a knob butter and olive oil in a frying pan and under a medium heat cook your fillets until crisp and golden, remove from pan and keep warm. Add a dash more oil to the pan and fry your onions and garlic until translucent, add your butter, peppers, tomatoes and zucchini and cook for a further 2 minutes.

Sprinkle over 1 tbsp of your reserved seasoned flour and cook for 1 minute, then slowly add your stock to make a sauce. Add your thyme and vinegar (to taste). Place your fish and any juices into your vegetables and sauce, season with salt and pepper cover and cook for 2 minutes.

SERVE: The sauce and gently pickled vegetables in this dish go so very well with fluffy white basmati rice or add a peeled garlic clove to a saucepan of potatoes, to make a batch of indulgent garlic mash.