Skrei — Pan-Fried Cod with Bacon and Root Vegetables

Shopping list

• 4 piece thick cod fillets — skin-on, about 180 g each

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• 150 g smoked streaky bacon — cut into lardons

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• 2 piece carrots — peeled and cut into batons

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• 2 piece parsnips — peeled and cut into batons

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• 300 g small waxy potatoes — halved

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• 2 piece shallots — peeled and quartered

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• 50 g butter

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• 2 tbsp olive oil

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• 4 sprig fresh thyme

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• 1 piece lemon — halved

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• 1 tsp sea salt

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• 0.5 tsp black pepper

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Step by step

1. 1

   Preheat your oven to 200°C.

2. 2

   Toss the carrot batons, parsnip batons, halved potatoes, and quartered shallots with 1 tablespoon olive oil, salt, pepper, and thyme sprigs on a large roasting tray.

3. 3

   Roast in the oven for 30 minutes, turning once halfway, until golden and tender.

4. 4

   Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the bacon lardons and fry for 5 to 6 minutes until crisp. Remove to a plate and set aside.

5. 5

   Pat the cod fillets dry with kitchen paper and season both sides with salt and pepper.

6. 6

   In the same pan, add the remaining tablespoon of olive oil and half the butter. When foaming, lay the cod fillets skin-side down.

7. 7

   Cook for 4 minutes without moving, pressing gently with a spatula to ensure even contact, until the skin is golden and crisp.

8. 8

   Flip the fillets carefully and add the remaining butter to the pan. Cook for a further 3 to 4 minutes, basting with the melted butter, until the flesh is opaque and flakes easily.

9. 9

   Remove the roasted vegetables from the oven and scatter over the crispy bacon.

10. 10

    Divide the vegetables among plates, top each with a cod fillet, and squeeze lemon juice over. Serve immediately.