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Pan Fried Cod with Mushroom Sundried Tomato Pesto Sauce and Chilli Garlic Spinach 

Serves 5

Ingredients:

  • 50g Cooks&Co Sliced Mushrooms  

  • 560g cod  

  • 250g spinach  

  • 100g garlic  

  • 10g chillies  

  • 150g shallots  

  • 200g sun dried tomato pesto  

  • 250g double cream  

  • 20g brown sugar  

  • 1 pinch cayenne pepper  

  • 1 pinch all-purpose seasoning  

  • 1 pinch tropical seasoning  

  • 1 pinch thyme  

  • 250g butter  

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Jahmi Freeman Wright – Chef De Partie at The Corinthia 

Method:

  1. In a pan, fry Cooks&Co Sliced Mushrooms, shallots and thyme until golden.  

  2. Then, add the sun-dried tomato pesto, double cream and water. Slowly reduce.  

  3. Remove from heat and blend in a Thermomix. Then, pass. If the consistency is too loose, put back on heat to reduce. Add salt to taste.  

  4. Add the cod to a hot pan and cook until one side is golden.  

  5. Flip it and add butter, thyme and the seasonings. Baste until cooked.  

  6. Add butter to a pan with diced chillies and garlic, then cook the spinach until wilted. 

  7. Plate and serve.  

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