Pan Fried Cod with Green Asparagus and Sobrasada Sausage

17 mins

2 people

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

Wondering what to do with Sobrasada? What not enjoy this Sobrasada recipe with Pan Fried Cod.

I love the crispy skin and delicate flaky flesh you get from pan-frying cod loin. This is a great midweek meal, quick and tasty. The combination of fried sobrasada sausage with grilled asparagus and flaky cod works incredibly well.

Ingredients
Method

2 pieces of 200g fresh cod loin, skin on
100g sobrasada sausage, skin removed and cut into pieces
12 fresh green asparagus, woody ends trimmed off
3 tbsp of olive oil
1 tbsp unsalted butter
Salt and pepper

Heat a medium sized frying pan, add 1 tablespoon of the oil and fry the pieces of sobrasada sausage. Use a fork to break the sobrasada sausage into a mince and fry for 3 minutes until crispy, set aside.
To prepare the green asparagus, cook them in salted boiling water for 2 minutes, drain and cool down under cold running water. Pat dry them in some kitchen paper and cook in a hot frying pan with 1 tablespoon of olive oil for 2 minutes on each side. Season with salt and pepper and keep warm.
In a non-stick frying pan, heat the remaining oil until hot and smoky, season the cod with salt and place it in the pan skin-side down. Cook for 2–3 minutes until the skin is nicely golden and crisp. Carefully turn the cod over and cook for a further 2–3 minutes, depending on the thickness of the loin. Add the butter during the last minute of cooking and once melted, baste the cod with the help of a spoon. The fish is cooked when the flesh becomes opaque.
To serve the dish, spread the sobrasada sausage on a warm plate, spoon the fried asparagus on the sausage and top with a piece of fried cod loin, drizzle with some extra virgin olive oil and serve.

Ingredients

2 pieces of 200g fresh cod loin, skin on
100g sobrasada sausage, skin removed and cut into pieces
12 fresh green asparagus, woody ends trimmed off
3 tbsp of olive oil
1 tbsp unsalted butter
Salt and pepper

Method

Heat a medium sized frying pan, add 1 tablespoon of the oil and fry the pieces of sobrasada sausage. Use a fork to break the sobrasada sausage into a mince and fry for 3 minutes until crispy, set aside.
To prepare the green asparagus, cook them in salted boiling water for 2 minutes, drain and cool down under cold running water. Pat dry them in some kitchen paper and cook in a hot frying pan with 1 tablespoon of olive oil for 2 minutes on each side. Season with salt and pepper and keep warm.
In a non-stick frying pan, heat the remaining oil until hot and smoky, season the cod with salt and place it in the pan skin-side down. Cook for 2–3 minutes until the skin is nicely golden and crisp. Carefully turn the cod over and cook for a further 2–3 minutes, depending on the thickness of the loin. Add the butter during the last minute of cooking and once melted, baste the cod with the help of a spoon. The fish is cooked when the flesh becomes opaque.
To serve the dish, spread the sobrasada sausage on a warm plate, spoon the fried asparagus on the sausage and top with a piece of fried cod loin, drizzle with some extra virgin olive oil and serve.

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Senorio de Vizcantar
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Añana Salt Flakes
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Enate Chardonnay Barrel Aged 2016
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Munar Sobrasada Sausage
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£6.25

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco