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Pan Roasted cod with sweet sticky beer sauce
Pan Roasted cod with sweet sticky beer sauce bang!
Ingredients
- 2 tsp veg oil
- 300 g cod loins
- 0.25 tsp freshly ground black pepper
- pinch salt
- 3 tbsp thinly sliced shallots or red onion
- 70 ml beer (good bodied/dark)
- 2 tbsp soy sauce
- 1 tbsp whole-grain Dijon mustard
- 1 tbsp honey
- 2 tbsp fresh flat-leaf parsley leaves
Instructions
- Heat a large frying pan over medium-high heat. Add oil to pan.
- Season the cod evenly with pepper and salt. Place the cod in pan; sauté 6 minutes on each side or until done. Remove the cod from pan; keep warm.
- Add shallots to pan; cook 1 minute or until translucent. Combine beer, honey, mustard and soy sauce in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to a thick consistency.
- Return cod to the pan; turn to coat with sauce. Sprinkle evenly with parsley.
- Serve with roasted veg/spring greens
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