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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the Gremolata, simply combine the ingredients and stir well. Set aside. | 2. To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside. | 3. Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes. | 4. While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked. | 5. Drain the potatoes and while they are still warm stir in the Gremolata and mix well. | 6. Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish. | 7. To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	12			50.4333	0.0	11.22	0.2833
cod fish fillet	2			50.4333	0.0	11.22	0.2833
olive oil				-	-	-	-
butter				-	-	-	-
salt pepper				50.4333	0.0	11.22	0.2833
parsley	1	bunch	chopped	-	-	-	-
lemon zest	2		grated	50.4333	0.0	11.22	0.2833
garlic clove	2		chopped	50.4333	0.0	11.22	0.2833
black peppercorn	1/2	teaspoon	crushed	50.4333	0.0	11.22	0.2833
extra virgin olive oil	75			50.4333	0.0	11.22	0.2833
white vinegar	2	teaspoons		1.8	0.004	0.0	0.0
tomato	2		ripe de-seeded diced	124.1379	27.5262	6.4768	1.0795
black pepper	1	pinch	crushed	0.3608	0.0919	0.0149	0.0047

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.