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Pan-fried cod with kelp seasoning and olive-fried courgette

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Under 20 minutes Easy
It might seem futuristic to say that kelp seasoning has become an everyday ingredient in Norway. It could be considered a lighter version of the seaweed often found in sushi, which makes it perfect when you feel like experimenting with new tastes.
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  • Pan fried cod
    • 560 g cod fillet
    • 1 tsp Mǽr Seaweed Spice Mediterranean
  • Olive-fried courgette
    • 1 courgette (zucchini), diced
    • 1 tbsp olive oil for frying
  • Tomato sauce with kelp seasoning
    • 1 can chopped tomatoes
    • 2 tsp Mǽr Seaweed Spice Mediterranean
    • 3 tbsp olive oil
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1. Olive-fried courgette: Dice the courgette and pan-fry in olive oil for 4–5 minutes until golden.

2. Kelp-seasoned tomato sauce: Add kelp seasoning to chopped tomatoes and bring to the boil. Add 3 tbsp olive oil and boil for about a minute. Remove the pan from the stove and mix with a hand blender until the sauce is completely smooth.

3. Pan-fried cod: Sprinkle cod fillets with kelp seasoning and pan-fry in rapeseed oil for 4–5 minutes each side until the fish begins to flake.

4. Serve the pan-fried cod with the olive-fried courgette and warm tomato sauce.

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