Pan Fried Fish With Chickpeas Cider And Cream Recipes

PAN-FRIED FISH WITH CHICKPEAS, CIDER AND CREAM

Pan-fried fish with chickpeas, cider and cream image

This simple fish recipe is made with white fish fillets suck as pollock, cod or coley. It also works well with chicken breasts or pork chops.

Provided by delicious. magazine

Yield for 4 people

Number Of Ingredients 9

Ingredients

3 tbsp olive oil
1 small onion, sliced
2 garlic cloves, crushed
250ml medium-dry cider
A few fresh thyme sprigs
2 x 400g tins chickpeas, drained and rinsed
75ml double cream
Handful of fresh flatleaf parsley, chopped, plus extra to garnish
4 x 150g sustainably sourced white fish fillets (such as pollock, cod or coley), skinned

Steps:

Heat half the olive oil in a frying pan, then gently fry the onion for 5 minutes. Add the garlic and cook for 1 minute. Add the cider and thyme and bubble over a medium heat for 6-8 minutes until reduced by half. Add the chickpeas and cream, then simmer for 2 minutes more. Season to taste, then remove from the heat and stir through the chopped parsley.
Meanwhile, heat the remaining oil in a non-stick frying pan (see tip). Season the fish, then fry over a medium heat for 4-5 minutes without turning until cooked through.
To serve, spoon the creamy chickpeas into bowls, top with the fish and garnish with extra parsley.

Nutrition Facts : Calories 474kcals, Fat 22.1g (7.8g saturated), Protein 38.9g, Carbohydrate 25.2g (4.5g sugars), Fiber 8.1g

PAN FRIED FISH

Pan Fried Fish image

Provided by Alton Brown

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

Steps:

Heat a heavy pan over medium high heat.
Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

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