Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Cod’

Cod with a soy and chive marinade

Judith Hann is a friend and neighbour to Jono’s great uncle Graeme, who we’ve met a number of times without realising she was a great cook and proponent of herbs. To our delight we were sent her new book “Herbs” and promptly tried this fish dish. Superb, and we look forward to trying more of Judith’s recipes and expanding our own little herb garden in the city.

Wine Suggestion: a fresh, vibrant dry Riesling from Pikes in the Clare Valley matched the freshness and zing of this dish.

Cod with a soy and chive marinade – serves 4

  • 4 cod fillets (or use other firm white fish)
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 4 tbsp snipped chives
  • 2 bay leaves
  • 6 scallions, chopped
  • 1 large clove of garlic, finely sliced
  • 2.5 cm cube of root ginger, finely sliced or grated

Rub the cod all over with half the sesame oil, then put into a non-metallic dish. Toss with half the soy sauce, half the chives and the bay leaves, then cover and leave in the fridge for a minimum of 2 hours.

Preheat your grill to its highest setting. Heat a tablespoon of sesame oil in a frying pan and fry half the scallions with the garlic and ginger until softened – about 10 minutes. Add the rest of the soy sauce and season with pepper, then taste before seasoning with salt.

Meanwhile, grill the fish for 10 to 15 minutes or until it flakes easily with a fork.

Spoon the marinade over the fish and garnish with the remaining scallions & chives.

Serve with rice and pak choy or other Asian greens.

(Original recipe from Herbs by Judith Hann, Watkins Media Ltd., 2017.)

Advertisements

Read Full Post »

Cod in a tahini sauce

Our menus have featured a lot of meat recently so we’ve focused and had a few fishy weekends to redress the balance. This is another great recipe from Moro, really delicate and delicious. We followed their suggestion and served with a chickpea salad and saffron rice. A rare Saturday night treat for just the two of us; we made the full sauce but only used two cod fillets.

Get started early as the rice needs to soak for a few hours.

Wine Suggestion: a light, dry white wine with good flavour and texture is what we think goes best. We had a good Muscadet from Domaine de la Chauviniere which has a good depth of flavour despite it’s light body. Alternately a good Alvarinho/Albariño would be a good match too.

Cod Baked with Tahini Sauce & Saffron Rice – serves 4

  • 4 thick cod fillets with skin, about 200g each
  • 3 tbsp olive oil

Tahini Sauce

  • 2 cloves of garlic
  • 3 tbsp tahini paste
  • juice of 1 lemon
  • 5 tbsp water

Saffron Rice

  • 80g unsalted butter
  • ½ cinnamon stick
  • 5 green cardamom pods, cracked
  • 3 black peppercorns
  • 200g basmati rice, washed and soaked in salted water for 3 hours
  • a good pinch of saffron threads infused in 4 tbsp boiling water

To Serve: 

  • small bunch of flat-leaf parsley, roughly chopped
  • 2 tbsp pomegranate seeds
  • 1 lemon, quartered

Start by making the tahini sauce and the rice as the fish won’t take long at the end.

For the Tahini Sauce:

Crush the garlic cloves with a good pinch of salt in a mortar and pestle until you have a paste. Transfer the paste to a small bowl and whisk in the tahini and lemon juice. Add the water until you get a sauce the consistency of double cream. Taste and season.

For the Saffron Rice:

Gently melt the butter in a saucepan. Add the cinnamon, cardamom pods and black peppercorns and fry gently for about 4 minute or until aromatic.

Drain the rice and add to the butter, stirring to coat in the butter. Turn the heat up to medium-high and pour over enough water to cover by about 1cm, season with salt.

Place a piece of greaseproof paper on the surface of the water, then cover, bring to the boil and simmer for 5 minutes. Remove the lid and paper and drizzle the saffron water evenly over the rice. Cover again with the paper and the lid, turn the heat to low and cook for another 4-5 minutes.

For the Cod: 

Preheat the oven to 220C/425F/Gas 7.

You need to cook the cod on the hob first ideally in an ovenproof frying pan or failing that a roasting tray that can go on the hob.

Add the olive oil to cover the base of the pan. Season the cod generously with salt and pepper, then place in the pan with the skin side up, keep shaking the pan all the time to prevent sticking. Cook for a couple of minutes to seal. Turn the fish over carefully and put the pan in the oven for 5-8 minutes, depending on the size of your fish. The fish is cooked when it is easy to flake and looks completely white inside.

Pour the tahini sauce into the pan with the fish to warm for 30 seconds, then transfer to hot plates. Spoon the sauce over the fish and garnish with the parsley and pomegranate seeds.

Serve with the chickpea salad, saffron rice & lemon.

(Original recipe from Moro the Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

Read Full Post »

A much needed bit of lightness in the midst of all the Christmas festivities. This is really nice and we got to use our new shallow casserole – not sure how we ever survived without one. The fish steams lightly in the oven which keeps it really moist and you’ve much less chance of over-cooking.

Baked fish with orzo and gremolata – to serve 4

  • 25g butter
  • 1 bunch scallions, chopped
  • 500ml chicken stock
  • 200g orzo
  • 4 thick skinless pieces of haddock or cod
  • a small bunch of flat-leaf parsley, chopped
  • 1 lemon, zested
  • 1/2 a garlic clove, finely chopped

Heat the oven to 190C/fan 170C/gas 5. Heat the butter in a non-stick shallow oven-proof pan. Slowly cook the scallions until soft and then add the orzo and chicken stock. Simmer for a few minutes, until the orzo is almost cooked. Lay the fish on top, season, cover with a lid and put in the oven. Cook for 15-20 minutes or until your fish is cooked through – it will flake easily when pushed with a fork.

Mix the parsley, lemon and garlic and sprinkle over the top.

(Original recipe from BBC Good Food)

Wine Suggestion: Go for something simple, light and lemony – like a Verdicchio or a light and dry Riesling. Nothing too complicated is required here.

Read Full Post »