Dill-Topped Pan-Fried Cod Fillets

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 20 minutes
  • Portion size 4 servings



In small bowl, combine 1 tbsp oil, gin­ger, turmeric and garlic; brush over both sides of cod fillets. Season with salt and pepper.

In large skillet, heat remaining oil over medium-high heat; cook fish for 2 minutes. Gently turn fish over; cook until fish flakes when tested with fork, 2 to 3 minutes. Sprinkle with dill. Serve with Sesame Cucumber Salad.

Sesame Cucumber Salad

In large serving bowl, whisk together 2 tbsp olive oil, 1 tbsp cider vinegar and 2 tsp soy sauce; add 2 cups watercress, 1 thinly sliced English cucumber, 1 thinly sliced red onion, 1 tbsp toasted sesame seeds, and pepper to taste. Toss well to coat. Makes 4 servings.

Nutritional facts PER SERVING (WITH SALAD): about

  • Iron 1.5 mg
  • Fibre 1 g
  • Sodium 800 mg
  • Sugars 2 g
  • Protein 26 g
  • Calories 240
  • Total fat 13 g
  • Cholesterol 80 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g
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Lunch & Dinner

Dill-Topped Pan-Fried Cod Fillets