Braised chicory with pan-fried home salt cod

Braised chicory with pan-fried home salt cod

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(1 ratings)

Prep: 15 mins Cook: 35 mins plus salting

Easy

Serves 4
Cooking heads of chicory in stock gives a soft, succulent side for this seafood supper or dinner party main

Nutrition and extra info

Nutrition: per serving

  • kcal478
  • fat32g
  • saturates10g
  • carbs6g
  • sugars2g
  • fibre3g
  • protein40g
  • salt1.3g
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Ingredients

  • 4 thick slices of fresh cod (about 200g) cut from the thick end of the fillet, skin on
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 3 tbsp salt flakes or coarse rock salt
  • grated zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 large heads of chicory (about 750g)
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 4 tbsp extra virgin olive oil
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300ml good chicken stock
  • 2 garlic cloves, coarsely sliced
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp small capers, drained
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 tbsp olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small pack flat-leaf parsley, roughly chopped
  • crusty bread, to serve (optional)

Method

  1. Wash and trim the fillets as necessary. Feeling the cod carefully with your fingers, locate and remove the pin bones from the centre of the fillets. Lay the fish, skin-side down, in a shallow dish. Mix the salt with the lemon zest and sprinkle evenly over the fillets. Cover the dish with cling film and chill for 30 mins.

  2. Cut the chicory in half lengthways and remove and discard the tough central core (it may be bitter). Blanch in plenty of boiling water for 2 mins, then drain well.

  3. Heat the extra virgin oil and butter in a large sauté pan and add the chicory, cut-side down. Cook for 5 mins or so until the surface of the chicory begins to brown. Turn the chicory and pour in the lemon juice and stock. Add the garlic, season and bring to a simmer, then cover the pan with a lid. Cook for 20 mins.

  4. Wash the cod fillets well under running cold water, then pat dry using kitchen paper. Brush the fish with the olive oil, then place in a heavy-based non-stick pan, skin-side down. Cook the fish on a medium-high heat for 5-7 mins or until the skin is golden brown. The fish should be nearly opaque. Turn and cook for a further 1-2 mins, then turn over once more, remove the pan from the heat and leave the fish to rest for 2 mins.

  5. Add the capers to the chicory and sprinke with the parsley. Serve with the fish and crusty bread, if you like.

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Comments (1)

Minoo's picture
3.75

This was one of the nicest ways I've ever eaten chicory and I'd definitely try out braising other veg in the same way. I made the mistake of buying fish without the skin on though, which although still tasted nice, it didn't look quite the same and lacked the crisp texture of the skin, so I encourage you to buy it with skin on!

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