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    Pan Fried Cod With A Warm Kohlrabi Salad And Herb Butter

    Cooking Method



    4 Portions


    25 Minutes

    Cooking Time

    8 Minutes


    • 4 cod fillets
    • 1 whole kohlrabi
    • 200g peas
    • 100g mange tout
    • 100g butter
    • 1 bunch parsley
    • Salt & pepper
    • 1 bunch chervil
    • 1 bunch basil
    • 8-10 cherry tomatoes
    • 1 clove garlic
    • 1 lemon (juice)
    • Olive oil


    First you will need to prep the herb butter as this needs to set slightly in the fridge. Combine butter with the chopped herbs. When the mixture is combined place onto Clingfilm and roll into a long thin sausage. Wrap tightly and set in the fridge.

    To prep the kohlrabi you need to wash the outside removing any dirt. Cut off the top and bottom removing 1 cm to give you a sturdy base when removing the rest of the skin. Cut the thick green skin off using a knife. Cut wedges out of the kohlrabi, bearing in mind it has a harder core which needs to be avoided.

    On a hot grill, lightly brush with oil, before placing your kohlrabi wedges on top. Add a squeeze of lemon and seasoning. Grill on each side for 1-2 minutes before removing from the heat. Place in the oven to heat through.

    Boil seasoned water and add the rest of the green vegetables. Cook through, leaving a bit of bite to each vegetable. Strain and set aside whilst you cook the cod.

    Pan fry the cod fillets, skin side down first to achieve a crispy skin. Season with salt and pepper and a squeeze of lemon juice to finish.

    In a pan, melt butter and add your green vegetables, heat through and serve. Top with the grilled kohlrabi and the pan fried cod.

    Remove your butter from the fridge and cut the edge off at about 2 cm thickness. Pop on top of your cod and watch it melt over the whole dish.