Pan-fried Cod and Mango Salsa

  • 2 Atlantic cod fillets
  • 250 mL dried tomato couscous or plain
  • 1 ripe Italian tomato
  • 1 ripe mango
  • 1 Lebanese cucumber
  • Fresh parsley
  • Basil leaves
  • Basil oil
  • Thaw the fish thoroughly, still in the vacuum bag, in very cold water. When completely thawed, place the fish on a paper towel to remove excess moisture
  • Place a cup of all-purpose flour on a plate and spread it well. Place the fillets in flour, coat on both sides and gently shake the fillets over the plate to remove excess. Set aside
  • Dice all the fruits and vegetables, then mix with 2 tablespoons of chopped parsley and a little of basil oil. Season to taste. Set aside
  • Preheat pan to medium-high (8/10) and add 3 tablespoons of olive or vegetable oil
  • Meanwhile, cook couscous as directed by the manufacturer. Set aside
  • When the temperature is optimal, place the fish fillets in the pan and stir gently two or three times, so that the fillets sit well in the pan. Reduce temperature to medium
  • Cook for about 2 minutes on each side to obtain a nice color
  • To ensure perfect cooking, press gently with the back of a spoon on the fish, if the flesh flakes off, it is ready
  • Reheat the couscous, place first the couscous and then the cod. Finish with the summer salsa and a basil leaves
  • 2 Atlantic cod fillets
  • 250 mL dried tomato couscous or plain
  • 1 ripe Italian tomato
  • 1 ripe mango
  • 1 Lebanese cucumber
  • Fresh parsley
  • Basil leaves
  • Basil oil
  • Thaw the fish thoroughly, still in the vacuum bag, in very cold water. When completely thawed, place the fish on a paper towel to remove excess moisture
  • Place a cup of all-purpose flour on a plate and spread it well. Place the fillets in flour, coat on both sides and gently shake the fillets over the plate to remove excess. Set aside
  • Dice all the fruits and vegetables, then mix with 2 tablespoons of chopped parsley and a little of basil oil. Season to taste. Set aside
  • Preheat pan to medium-high (8/10) and add 3 tablespoons of olive or vegetable oil
  • Meanwhile, cook couscous as directed by the manufacturer. Set aside
  • When the temperature is optimal, place the fish fillets in the pan and stir gently two or three times, so that the fillets sit well in the pan. Reduce temperature to medium
  • Cook for about 2 minutes on each side to obtain a nice color
  • To ensure perfect cooking, press gently with the back of a spoon on the fish, if the flesh flakes off, it is ready
  • Reheat the couscous, place first the couscous and then the cod. Finish with the summer salsa and a basil leaves
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