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Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe for Pan fried cod fillet with Mediterranean flavours is one from Alan Spedding. Alan has featured on several TV cooking programmes as a keen amateur chef. If you want to know more read Alan's Biography page whihc was put togther a few years ago now.

Ingredients for Pan fried cod fillet

2 nice fillets of fresh cod
olive oil
salt and pepper to coat

100 ml - olive oil (extra virgin if you can)
6 pieces of sundried tomato sliced roughly
1 tablespoon of capers
6 black olives roughly sliced
2 new potatoes cooked and sliced
1 fresh tomato peeled de-seeded and sliced into lozenges
handful of chopped parsley and small sprig of fresh rosemary roughly chopped
Sea salt and pepper

How to make Pan fried cod fillet
  • Rub the cod with the oil, salt and pepper then place skin side down into a hot sauté pan for three to four minutes.
  • Turn over and cook for roughly a further two minutes.
  • Place in a warm oven to rest for three to four minutes.
  • Whilst the cod is resting, prepare the sauce. Pour the olive oil into a pan, put all of the ingredients in and gently warm up, DO NOT sizzle and fry the ingredients, merely warm through to gently infuse all the wonderful flavours together.
  • Place the cod, skin side up on your serving plate and spoon the sauce around.

Serves 2

Alan Spedding