Pan-fried Coley Fillet

Fresh north Atlantic Coley fillet, which is a relative of Cod, bought from Morrisons.  Cooked slowly in a large flat non-stick pan, with either a little butter, or sunflower oil.

Cooked at a low heat, five minutes each side in a preheated pan. The fillet was quite thick, otherwise a shorter cooking time would be possible. I also cooked it under glass for the last five minutes, to make sure it was cooked all through, which is something you can determine by eye.

The fish flesh is so delicate it is difficult to get it out of the pan without it beginning to flake. A delicious fish, with very few bones, if the fillet is cut correctly (this one was). Served with boiled potatoes, steamed green beans, and freshly ground black pepper.

The flavour is very like Cod. The difference is that the Coley flesh is grey until it is cooked, when it turns white. People preferred in the past to have white fish flesh from the start, and so for a long time Coley was a favourite for feeding cats.

Can also be poached in milk.