Pan fried cod with potato salad recipe

Cod on the pan couldn't be more simple and it's ready in no time.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4 people


  • 500g new potatoes, large ones halved
  • 2tbsp small capers
  • 2tbsp dill, chopped
  • 1tsp Dijon mustard
  • 1tsp caster sugar
  • 2tbsp white wine vinegar
  • 2tbsp sunflower oil, plus a drizzle
  • 2 spring onions, finely chopped
  • 4 pieces boneless cod fillet or loin, about 150g each


Cook the potatoes in a pan of boiling salted water until tender, drain, then cool under cold running water for a minute or two. Drain again.

To make the dressing put the capers, dill, mustard, sugar, vinegar and oil in a jam jar or a container with a lid and shake for 1 minute.

Stop once you are happy that the mixture is consistent and looks a little thicker.

Pour over the potatoes and stir through the spring onions.

Pat the cod dry on a piece of kitchen towel. Heat a drizzle of oil in a large non-stick frying pan then cook the fish skin side down for 3 minutes - this will give you nice crispy skin. Flip over and cook for a further 2 minutes. Serve the fish with the potato salad.