Roasted Cod

with Charred Cour­gettes and Pep­pers

Look (UK) - - BEAUTY -

This flavour­rich cod will make your skin glow


● 2 x 150g cod fil­lets ● 2 cour­gettes ● 2 red pep­pers ● 2 tbsp av­o­cado oil or olive oil

● Grated zest and juice of 1 lemon

For the Mari­nade

● 2 tbsp chopped fresh co­rian­der

● 1 gar­lic clove, crushed

● 1 tsp tomato con­cen­trate

● 1 tsp ap­ple cider vine­gar

● 1 tsp freshly grated gin­ger ● 1 tbsp tamari ● pinch all­spice


1 Make the mari­nade by com­bin­ing all the ingredients. Next, take the cod fil­lets and sprin­kle on a lit­tle salt, then rub three quar­ters of the mari­nade into them. Leave to mar­i­nate overnight if pos­si­ble. 2 Heat a grid­dle pan to a medium heat. Slice cour­gettes length­ways into thick strips. De-seed and slice the pep­pers. Brush the cour­gette and pep­per strips in oil and sprin­kle on a pinch of salt. Grill for a few min­utes on each side un­til cooked through and golden. Leave them to one side. 3 Heat a fry­ing pan to a high heat with the re­main­ing 1 tbsp of oil. Place the cod in the pan, skin side down, and cook for 5 min­utes. Flip it over and cook through. 4Add

1 tsp of the lemon zest, half the lemon juice, a pinch of salt and the rest of the mari­nade to the grilled veg­gies and mix well. 5 Plate up the dressed veg­gies with the cod on top and serve with the rest of the fresh lemon juice squeezed over.


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