Pan-fried cod with fish herbs bio

Ingredients

• 300 g kabeljauwfilets
• 2 tl viskruiden
• 3 el olijfolie
• 1/2 tl zeezout
• 200 g courgette in dunne plakjes
• 150 g kersttomaten
• 2 teentjes knoflook fijngesneden
• 1 citroen in partjes

Cook Time

1. 1
   Fish herbs: Pat 300 g cod fillets dry with kitchen paper. Sprinkle both sides with 2 tsp fish herbs bio and 0.5 tsp sea salt. Let rest for 5 minutes so the herbs infuse lightly.
2. 2
   Frying vegetables:Heat 2 tbsp of 3 tbsp olive oil over medium-high heat in a spacious pan. Add 200 g courgette, in thin slices and 2 cloves garlic, finely chopped and fry 4 to 5 minutes until the courgette lightly colors. Add 150 g cherry tomatoes and fry for another 2 minutes. Transfer to a plate and keep warm.
3. 3
   Frying fish:Add the remaining tbsp olive oil to the pan. Place the 300 g cod fillets in the pan over medium-high heat. Fry 3 minutes on the first side without moving, turn gently and fry for another 2 to 3 minutes. The fish is done when the flesh easily separates with a fork.
4. 4
   Serving:Place the vegetables on the plates and arrange the cod on top. Serve with a slice of 1 lemon, cut into wedges on the side. Serve immediately.
5. 5
   Variation: works equally well with hake, whiting or sea bass. For thicker fillets, extend the frying time on the second side by 1 to 2 minutes.
6. 6
   A splash of dry white wine in the pan after frying the vegetables adds extra depth to the dish.
7. 7
   Combination: delicious with cooked white beans or roasted bread as a base instead of the courgette.