Pan Fried Cod with Bengal Spice Mango Chutney
Succulent pieces of cod served on a bed of baby spinach leaves, drizzled with warmed Bengal Spice Mango Chutney
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1 Tbsp vegetable oil
2 portions thick cod loin
100g baby spinach leaves
3 Tbsp Sharwood's Bengal Spice Mango Chutney
1 Tbsp lemon juice
Cooking Method
Pan fry the fish in the oil for 2-3 minutes each side or until the fish is just cooked.
Meanwhile cook the spinach leaves until just softened, the microwave gives perfect results, arrange on a warmed serving dish.
Arrange the cooked fish on the spinach leaves.
Add the chutney and lemon juice to the pan, heat through and drizzle over the fish, serve immediately.
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