September 10, 2010 6 Comments
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.