Ant & Dec's blackened cod
with a radish, chilli & ginger pickle
Ant & Dec's blackened cod
Serves 4
Cooks In20 minutes plus marinating
DifficultyNot too tricky
Nutrition per serving
Jamie and Jimmy's Friday Night Feast
Tap For Method
Ingredients
- COD
- 3 tablespoons runny honey
- 3 tablespoons low-salt soy sauce
- 3 tablespoons white miso paste
- 1 teaspoon sesame oil
- 4 x 150g fillets of cod , skin on, scaled and pin-boned, from sustainable sources
- extra virgin olive oil
- 2 sprigs of fresh coriander
- PICKLE
- 6 radishes
- 1 fresh bird’s-eye chilli
- 6 spring onions
- 4 heaped teaspoons pickled ginger , plus pickling liquor
- 1 tablespoon rice vinegar
Tap For Method
Jamie and Jimmy's Friday Night Feast
Tap For Ingredients
Method
- In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water. Boil and simmer until golden, stirring regularly. Remove from the heat and leave to cool.
- Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
- Just before you cook the fish, finely slice the radishes and chilli (deseed, if you like) and place in a bowl.
- Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt, and mix up. Finely slice and stir in a few coriander leaves.
- Preheat the grill to full whack. Place the fish on a baking tray, skin-side down, and grill for 6 minutes, or until beautifully golden and a little bit caught around the edges.
- Serve the fish flesh-side up, spooning over any leftover juices from the tray, with a delicate spoonful of the pickle, a little drizzle of extra virgin olive oil and a few freshly picked coriander leaves. Really nice with steamed greens – such as tenderstem broccoli, pak choi, asparagus or sugar snap peas – on the side.
