About the Recipe
Yumiko Nikaido, my friend and collaborator in Tokyo, recommended this recipe and encouraged me to try it out with Atlantic cod. The Japanese eat cod caught in the Pacific but I think Atlantic cod is superior - the flesh seems firmer and has a better flavour than its Eastern cousin. It makes an ideal partner to the ponzu juice and butter sauce that it's cooked in. I've eaten this a good few times, mostly with a green salad but I dare say you could serve it with cooked vegetables. Chips anyone?
2 fillets cod or haddock (with skin)
a little salt
a little black pepper
2 tsp plain flour
1 tbsp olive or vegetable oil
3 tbsp ponzu
some dried parsley
sprinkle the salt, pepper & plain flour over both sides of the two fillets
heat 1 tbsp of olive oil in a frying pan. fry the cod skin side down for 5 minutes or until golden brown over a medium-high heat
turn over and cook for a further 4 - 5minutes then remove to a plate
melt the butter in the same pan then add the 3 tbsp of ponzu.
stir and when the sauce starts to bubble, turn off the heat
place the fillets on a layer of salad leaves on your serving plates. spoon the ponzu butter sauce over the fish and sprinkle with the parsley