Ant & Dec's blackened cod

with a radish, chilli & ginger pickle

Ant & Dec's blackened cod

Ant & Dec's blackened cod

Serves 4
Cooks In20 minutes plus marinating
DifficultyNot too tricky
Nutrition per serving
  • Calories 231 12%
  • Fat 4.1g 6%
  • Saturates 0.7g 4%
  • Sugars 19g 21%
  • Salt 2.9g 48%
  • Protein 29g 58%
  • Carbs 20.4g 8%
  • Fibre 0.7g -
Of an adult's reference intake
recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
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
recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
  3. Just before you cook the fish, finely slice the radishes and chilli (deseed, if you like) and place in a bowl.
  4. 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.
  5. 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.
  6. 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.
recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver