During our last shopping at Jusco, Queensbay Mall, hubby spotted the fresh Cod fish (not frozen). He requested the Chef at home (me lah of course!) to cook the Cod fish for our meal. *Wink wink*. The decision was on me. But, how could I resist to savor the flaky white flesh Cod fish?
Instead of steaming the fish fillet, I cook it another way - the Western style. So, I gathered some fresh ingredients like asparagus, button mushroom, and crunchy baby capsicums for the salad and side dish.
Although this is the fresh Cod fish, but it's definitely not as fresh as the one we tasted in Australia. What to do? Just wonder if the frozen Cod fish is the better choice? Ended up, hubby finished almost all the fish, and I prefer to munch on the button mushroom and fresh veggies. :)
Pan-Fried Cod Fish With Butter Sauce
350gm of 2 fresh cod fish fillet
dash of black pepper
a pinch of salt
The Butter Sauce
1/2 lemon, juiced
1 tbsp of butter
a pinch of mixed herbs
1. Season the fish with salt and pepper.
2. Heat some oil in a pan. Brown the fish fillet for both sides. Set aside.
3. Clean the pan, melt some butter. Add lemon juice and mixed herbs. Pour the sauce on the fish.