Recipe c/o California Raisin.
How To Make California Raisins Seared Cod With Pak Choi. Hello and Happy Sunday. Hope you are having a lovely weekend? So how are you today?
Are you also looking to add more fish to your diet? Also, are you looking for a nice and healthy lunch idea?
If so, why not try this healthy fish dish?
How To Make California Raisins Seared Cod With Pak Choi:
1 butternut squash; peeled, seeded and diced
15ml olive oil
4 cod fillets or fish of choice
125g pancetta, diced small
1 shallots, finely diced
2 garlic cloves, chopped fine
4 Pak Choi, cleaned and cut into quarters
100g California Raisins
50ml chicken stock
30ml sherry vinegar
25g unsalted butter
How To Make:
1. Firstly, place butternut squash in a pot. Cover with water and season with salt. Simmer until just tender. Strain and turn into an ice bath to cool. Drain and set aside.
2. Heat oil in a large heavy-bottomed pan over medium-high heat and brown fish well on both sides. Remove from pan and arrange on a wire rack placed on a sheet pan. Bake in 180˚C/350˚F oven for approximately 5 to 8 minutes.
3. While fish is baking, in the same heavy-bottomed pan, make ragu by adding pancetta and sauté until crispy; remove. Add shallots and garlic; cook until translucent. Add greens and raisins; cook until wilted. Add butternut squash and chicken broth; cook until reduced by half. Stir in sherry vinegar and butter. Season to taste.
Portion ragu into bowls; top with fish and garnish with crispy pancetta.
Recipe c/o California Raisin. So what do you think of this recipe? I would also love to hear your thoughts.
Please leave a comment below if you get to try this recipe.
You may also like these cod recipes:
Secondly, Baked Cod with Tomato and Olive Sauce.
Last but not least, Homemade Fish Pie.
So what are your favourite fish recipes? Any family specials? Enjoy the rest of your weekend.
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