Moorish Roasted Cod

The sweet and spicy spice paste for this cod is not unlike an unconstructed harissa, but with the unmistakable scent of saffron. This will suit any white fish fillet you could name and would certainly sprauntz up the slightly cheaper whiting or coley. Serve with couscous, veg and lots of fresh lemon. Hangs on to those last warm days and  tastes best eaten in the garden if the weather will stand for it.  Serves 2.

  • 2 cod fillets
  • juice and finely grated rind of one lemon
  • 2 cloves of garlic, crushed
  • 1 tbsp parsley, very finely chopped
  • 1 tsp hot sauce (tabasco, west indian or what ever you have)
  • 2 tsp paprika
  • half tsps of ground cinnamon, saffron, turmeric and ground cumin
  • 1  tsp sugar
  • 2 tbsp olive oil

Take your fish fillets and lie them on a non-metallic plate.Combine the remainder of the ingredients together in a bowl and spread over the fillets. Do not leave this to marinate for more than about half an hour or the ingredients will begin to ‘cook’ the fish. Preheat the oven to gas mark 5 and transfer the fish onto a baking sheet. Put the fillets into a hot oven and cook for around 10-15 minutes depending on the thickness of the fish. Serve.

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6 Responses to Moorish Roasted Cod

  1. Tim says:

    Looks great Rosie and something we have all the ingredients in for too. We have frozen cod at the mo though – can you suggest anyway of adjusting the cooking process to account for that or would you just defrost them? (or perhaps but some more fresh).

    We always use frozen cod for cod parcels you see – but then it is wrapped in foil and cooked for longer!

    Ta, Tim

  2. Donkey Face says:

    That looks awesome. I might try it next week. Is your messenger broken these days?

  3. am craving for fish a lot these days and since cold days are already here in Finland i can’t wait to have warm baked chicken and salmon ….as you say am sure this will go great with salmon too mouthwatering pic :)

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