Cod with Coriander

Cod with Coriander
 
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This recipe was uploaded
by Heather Cassidy

 
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Ingredients

Ingredients
Method
 
  • 1kg Cod, skinned & filleted, tossed in seasoned flour.
  • 30ml Lemon Juice
  • 60ml Olive Oil
  • 2 cloves of Garlic, crushed.
  • 2 cupfuls of Coriander leaves and stalks (or more if you like it)
  • I always use a large bunch, but then we love it
  • 8ml Chicken Stock Powder, (I use a stock cube crumbled)
  • 1 Red Chilli chopped (if you like it hot - leave the seeds in)
  • 1 Green Chilli chopped (I remove ½ of the seeds in this one)
  • (You have to experiment with the chillies to suit your own taste)
  • ½ each of Red, Yellow & Orange (or Green) peppers, sliced.
  • 1kg Small New Potatoes boiled to "almost cooked" and halved
  • 30ml of Butter
  • ½ a cup (125ml) Dry White Wine
Place the floured fish in an ovenproof dish. Mix all the other ingredients to a paste (EXCEPT the butter and wine). It is easiest and best to use a blender but you could use a pestle and mortar, and spread the paste over the fish. (keep some coriander, coarsely chopped, to sprinkle over 5 minutes before the end of cooking). Place the pepper slices over the coated fish. Toss the potato halves in the butter and place on top of the fish pouring any leftover butter over the potatoes. Carefully pour in the wine around the side of the dish. Bake at Gas mark 6 (220°c) for 30 minutes, check after about 20 minutes to see how it is going because cod is slightly softer than the South African fish in the original recipe and may cook faster. It is quite good with a green salad as well as with veggies and, of course, some French bread to mop up the juices!!

Cod with Coriander

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This recipe was uploaded by Heather Cassidy

 
 
As far as I know this recipe originated in South Africa using a local South African white fish but Cod or Haddock work very well. With everything cooked in the one dish it makes it a simple but very tasty dish to serve up.

Method


Place the floured fish in an ovenproof dish. Mix all the other ingredients to a paste (EXCEPT the butter and wine). It is easiest and best to use a blender but you could use a pestle and mortar, and spread the paste over the fish. (keep some coriander, coarsely chopped, to sprinkle over 5 minutes before the end of cooking). Place the pepper slices over the coated fish. Toss the potato halves in the butter and place on top of the fish pouring any leftover butter over the potatoes. Carefully pour in the wine around the side of the dish. Bake at Gas mark 6 (220°c) for 30 minutes, check after about 20 minutes to see how it is going because cod is slightly softer than the South African fish in the original recipe and may cook faster. It is quite good with a green salad as well as with veggies and, of course, some French bread to mop up the juices!!
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