Thick pieces of cod look so pretty when scattered with dried herbs and chilli flakes. Also an opportunity to use our new fish bone tweezers – interesting what excites us as we get older! This is a simple but very tasty idea from Sabrina Ghayour’s book ‘Feasts’.
We served this with some rice, greens and lemon wedges for squeezing over.
Wine Suggestion: this dish begs for a Greek Assyrtiko from the island of Santorini. A white that should always have a savoury profile, stony minerality and citrus freshness and a complimentary nature with the thyme and Aleppo pepper. If you’re fortunate to find one with “Nykteri” mentioned on it then this should be just as fresh as it is picked at night, and yet with a few months in oak fuller and deeper in flavour.
Roasted Cod Loins with Wild Thyme & Pul Biber – serves 4
- 4 cod loins (about 200g each)
- garlic oil
- 4 tsp dried wild thyme
- 2 tsp pul biber chilli flakes (Aleppo pepper)
- finely grated zest of 2 unwaxed lemons
Preheat the oven to 220C/200C Fan/Gas 7.
Line a baking tray with baking paper.
Put the fish fillets onto the paper and coat each piece generously with garlic oil. Sprinkle over the wild thyme, pul biber, lemon zest and plenty of sea salt flakes and black pepper.
Roast for 8-12 minutes depending on how thick your fish is, or until cooked through. Serve immediately.
(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)
Jono & Jules do food & wine 
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