Pan Fried Cod with Spiced Potatoes, Garlic Cavalo Nero and Kale and Red Pepper Salsa

Words cannot describe how bloody good this dinner was. Honestly, felt slightly restaurant quality if I do say so myself! This whole meal was so incredibly tasty and although it looks like a lot it really was very easy to make! A few bits to do right at the end, but follow this step by step and it will feel easy! I’d love you to give this a try and to let me know how it goes and if you love it as much as I did! This will definitely be made again!


2 x Cod fillets

Spice mix

1/4 tsp Garlic powder

1/4 tsp smoked paprika

1/4 tsp mixed herbs

Handful of new Potatoes, peeled and cut into small cubes


Handful kale

Half red pepper, roughly chopped

1/2 tsp Chilli flakes 

1 tbsp sesame seeds 

Lemon juice (1tbsp)

3 tbsp oil 

Cavolo Nero

1 Garlic clove, finely chopped

100g Cavolo Nero


Add the potatoes to a large saucepan, fill with water and heat on the hob. Bring to the boil and let this simmer for about 5 minutes until the potatoes start to get soft (not too soft!) – keep an eye on them. Mix together the smoked paprika, mixed herbs and garlic powder.

Meanwhile, heat the oven to 200 degrees celsius. After the potatoes have been boiling for a couple of minutes, add a good glug of vegetable oil into a large baking tray and pop in the oven.

Drain and pop back in the pan. Toss gently to rough the edges slightly. Add the flour and toss a few more times. Add in the spice mix and give it one final toss. Remove the pan from the oven and being very careful, slowly drop the spicy potatoes into the hot oil. Using two spoons gently turn the potatoes to make sure they are completely covered in the oil. Give the pan a final shake and pop back in the oven for approx. 40 minutes.

Meanwhile lightly toast the sesame seeds in a frying pan until golden. Remove from the heat.

In a small blender, add the roughly chopped red pepper and the kale. Blitz until fairly finely chopped. Add the sesame seeds and give it another quick blitz. Set aside.

About 15 minutes before the potatoes are done a few things need to happen! Check on your potatoes, if you want them a little crispier, now is the time to wack the heat up to about 240 degrees for the last 10-15 minutes.

In a small saucepan add the red pepper, kale, sesame seed mix and stir in the chilli flakes. Gently heat on a low heat to warm it up.

In a large frying pan, heat 1 tbsp olive oil. Once hot add the sliced garlic. Let this sizzle away and start to get crispy (not burnt!)

Remove from the pan. Add in the Cavolo Nero and stir into the flavourful oil. Add 2 tbsp water and pop the lid on the pan. Cook for 2 minutes, stir once. Meanwhile in another pan, heat 1 tbsp of oil.

After 2 minutes, remove the lid, stir the Cavolo Nero and let this fry until the water and evaporated. This should take about 5-6 minutes. After 5 minutes add in the crispy garlic and toss through. Turn the heat off and squeeze in the lemon juice. Toss.

So at this point in the other pan, add the cod and cook for 3 minutes on each side.

Add the cod to each plate, alongside a few pieces of Cavolo Nero and some delicious crispy potatoes. Remove the red pepper salsa from the heat and stir in the lemon juice and 3 tbsp olive oil. Stir and drizzle over the cod.

Serve and seriously enjoy!


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