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Sunday, 11 June 2017

How To Make California Raisins Seared Cod With Pak Choi..

Are you looking to add more fish into your diet?

Are you looking for a nice and healthy lunch? 

Why not try this healthy fish dish?

How To Make California Raisins Seared Cod With Pak Choi:

Serves 4


  • 1 butternut squash; peeled, seeded and diced
  • 15ml olive oil
  • 4 cod fillets or fish of choice
  • 125g pancetta, diced small
  • 1 shallots, finely diced
  • 2 garlic cloves, chopped fine
  • 4 Pak Choi, cleaned and cut into quarters
  • 100g California Raisins
  • 50ml chicken stock
  • 30ml sherry vinegar
  • 25g unsalted butter

How To Make:

1. Place butternut squash in pot. Cover with water and season with salt. Simmer until just tender. Strain and turn into ice bath to cool. Drain and set aside.

2. Heat oil in large heavy-bottomed pan over medium-high heat and brown fish well on both sides. Remove from pan and arrange on a wire rack placed on a sheet pan. Bake in 180˚C/350˚F oven for approximately 5 to 8 minutes.

3. While fish is baking, in same heavy-bottomed pan, make ragu by adding pancetta and sauté until crispy; remove. Add shallots and garlic; cook until translucent. Add greens and raisins; cook until wilted. Add butternut squash and chicken broth; cook until reduced by half. Stir in sherry vinegar and butter. Season to taste.

Portion ragu into bowls; top with fish and garnish with crispy pancetta.

Recipe c/o California Raisin.

What do you think of this recipe?

I would love to hear your thoughts.

Please leave a comment below if you get to try this recipe.

You may also like these cod recipes:

What are your favourite fish recipes? Any family specials?

Enjoy your weekend. 


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