fish – nathalieskitchen

This week at the market I was inspired by the wild caught cod fish at the seafood counter. I made a green curry earlier this week and tonight I just want to make a basic fish and vegetables dish. I used vegetables I had in my pantry along with a box of couscous.

Pan Fried Cod with Vegetables

Servings: 4
Difficulty: easy
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Ingredients:

1 or 2 large fillets of Cod
1 lemon
1/2 stick butter
1 cup of butternut squash (cubed)
2 carrots (sliced)
1 cup green beens (chopped)
2 small potatoes (sliced)
2 tablespoons fresh parsley
1/4 cup pine nuts
1 tablespoon olive oil
Salt and Pepper

Directions:

In a large pan, bring 4 cups of water to a boil and add salt
Add squash, carrots and potatoes and cook until semi soft (about 5 minutes)
Remove from water and set aside
Add green beans and cook for about 3 minutes
In a large skillet add 1/4 stick butter and melt
Add cooked vegetables and pine nuts to the butter and olive oil and cook for 5-8 minutes (until brown)
Remove vegetables from pan and set aside
While the pan is still hot, place then remaining butter
Season the cod fillet with salt and pepper and place in hot pan
Squeeze lemon juice and sprinkle parsley over the cod while cooking
Cook until no longer translucent.
Serve with vegetables and couscous

I love the taste of curry especially on cold days. Nothing beats the warm heat of a spicy curry making your mouth numb. This is not a completely traditional Thai recipe but its close. I wanted the curry to be more the sauce for the fish rather than a soupy curry. I used less curry paste so that it was less spicy so my kid could enjoy it too.

This week at the Thai market they had Thai baby eggplant and because it is so rare I couldn’t pass up buying it. Thai baby eggplant look like peas but they are bitter and compliment the sweet basil green curry flavor.

I used a vegetable stock instead of any chicken stock so this is a vegetarian friendly recipe (those who eat fish).