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  KOSHER FISH    
 
 
  KOSHER RECIPES - FISH  
 
ZMIRA’S ZA’ATAR COD WITH RELISH
INGREDIENTS:
COD:
· 2 Tbs. Za’atar, heaping
· 4 Tbs. Olive Oil, plus extra for frying
· 14 oz. Cod, prime fillet or loin (or a different firm white fish), cut in to 4 pieces
· Sea Salt

RELISH:
· 24 Kalamata olives, stones removed “KOSHER”
· 6 Lemons, preserved, halved and roughly chopped
· 8 Chilis, pickled, sliced thin
· 1 Coriander, small bunch, roughly chopped (√ for infestation)
· Olive Oil

INSTRUCTIONS:

1. Mix the za’atar with the olive oil in a small bowl to create a paste.
2. Smear this paste over the cod pieces, ensuring they are well coated.
3. Season each piece of fish with a pinch of salt.
4. Place in a plastic or glass (non-reactive container) and leave to marinade in the fridge for 30 minutes.

RELISH:
1. Place all the above listed ingredients for the relish in a bowl and mix well.
2. Do not season the mixture with salt as it will already have a salty taste.

COD:
1. Heat a large frying pan over a medium heat.
2. Drizzle in a generous amount of olive oil.
3. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side.
4. The cod should be golden-brown with a nice spice crusting.
5. Serve the cod with a generous helping of the relish.

CHEF’S NOTE: Serve with roasted potatoes or rice.

-----

Source: Rabbi Alan Ira Silver


 
   
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