Pan-Fried Cod With Red Pepper Sauce

• 4 thick cod fish fillets
• 2 red bell peppers
• 2 cloves garlic
• 1 teaspoon ginger
• 2 spring onions (scallions)
• 30 g butter
• 2 tablespoons vegetable oil
• 2 tablespoons plain flour
• 400 ml fish stock
• salt and pepper
• 2 lemon wedges
• 1 tablespoon double cream (heavy) (optional)

1. Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
2. Fry gently for 3 minutes, then pour in the fish stock.
3. Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
4. Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
5. Add the oil to a pan, and allow it to get very hot.
6. carefully place the fish into the pan and let it fry for 2 minutes.
7. Shake the pan to loosen the fish, then turn them over.
8. Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
9. Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
10. If desired, add the double cream for a smoother, creamier finish.
11. Place a fish fillet onto a plate and pour over some of the sauce.

red bell peppers, garlic, ginger, spring onions, butter, vegetable oil, flour, fish stock, salt, lemon wedges, double cream

Taken from www.food.com/recipe/pan-fried-cod-with-red-pepper-sauce-108836 (may not work)