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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - FISH |
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ZMIRA’S ZA’ATAR COD WITH
RELISH
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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
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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.
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Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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