Cod with confit lemon and zhoug

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian


By Glynn Purnell
From Saturday Kitchen

Ingredients

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