Week 142:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, TARA BURKE
Imagine my surprise when my husband came home with a tub of Cod Cheeks! While I liked the price point, I had never considered cod cheeks as an option in my seafood repertoire. This recipe is very simple yet flavorful. Be sure to leave time to remove the membranes, as it can be time consuming depending on the amount you purchase. Cod cheeks cook up much like sea scallops and have a delicate taste.
In this picture you will see it paired with mashed cauliflower- yum! Enjoy!
Pan Fried Cod Cheeks with Lemon and Caper Butter
Ingredients
- 2-4 cod cheeks per person (depending on whether this is for a starter
- or main)
- 1 tablespoon of seasoned flour
- dash of rapeseed or vegetable oil
- 2 tablespoons salted butter
- 1 tablespoon capers
- half a lemon, juiced and zested
- handful fresh parsley, roughly chopped
Instructions
- Toss the cod cheeks in the seasoned flour and set to one side.
- In a sauté pan, heat the butter along with the oil (to prevent burning) until the butter is foaming
- Add the cod cheeks to the pan and fry until nicely caramelized on one side, then carefully flip over and add the lemon zest and juice
- Add the capers (drained and chopped if large) and add more seasoning if necessary.
- Take off the heat, stir through the parsley and serve immediately.
Notes
Cod cheeks have membrane running through them, which needs to be removed – it isn’t difficult.