less than 30 mins
10 to 30 mins
By Glynn Purnell
From Saturday Kitchen
For the confit lemon
- 50g/1¾oz caster sugar
- handful basil leaves with stalks
- 1 lemon, very thinly sliced
For the zhoug
- 1 tsp black peppercorns
- 1 tsp caraway seeds
- 4 cardamom pods, seeds picked
- 1 tsp black mustard seeds
- 1 tsp ajwain seeds
- large bunch fresh coriander, big stalks removed, some leaves reserved to garnish
- 2 medium–hot green bullet chillies, seeds removed and chopped
- 2 garlic cloves
- drizzle olive oil, plus extra if needed
- pinch salt
For the cod
- splash vegetable oil
- 4 x 175g/6oz cod fillets, lightly dusted with plain flour
- knob of butter
- pinch ground ginger, or to taste
- salt and freshly ground black pepper
To make the confit lemon, mix 150ml water and the sugar together in a saucepan and place over a medium heat until simmering. Add the basil and lemon and simmer for 5 minutes. Remove from the heat and set aside.
To make the zhoug, crush the black peppercorns and caraway, cardamom, mustard and ajwain seeds with a pestle and mortar. Blend the coriander, chillies, garlic, olive oil, salt, a splash of water and the crushed spices in a blender to form a green paste. Add more olive oil if needed to achieve a mayonnaise consistency.
Preheat the oven to 180C/160C Fan/Gas 4.
To make the cod, heat the vegetable oil in an ovenproof frying pan until hot and fry the cod fillets on each side for about 3 minutes until golden-brown. Transfer the pan to the oven and cook for a further 4 minutes, until the fish is cooked through but still moist. Place the pan back on the hob, add the butter, turn the fish over and baste with the juices. Season to taste with salt and pepper and sprinkle over the ginger.
Spoon the zhoug onto warmed plates and then place the fish alongside. Add the lemon slices on top of the fish, drizzle with the lemon liquid and garnish with coriander leaves and a grinding of black pepper. Serve immediately.