Blue Cod with Tomato and Herb Salsa

Lately I have been eating quite a lot of fish as my partner recently went fishing, and was quite successful. This Gordon Ramsay recipe actually uses Sea Bream but that is not a fish species that we get in New Zealand. The most similar New Zealand fish is Snapper, but that is a North island fish so I cannot source the fish down here in Timaru. The next best then is Blue Cod. Luckily, Matt caught a Blue Cod.

My partner added a bit extra to the fish as we wanted a bit more flavour, and we made a couple of small changes to the original recipe.

13555811_10209746672364299_402776604_oIngredients:

For the fish –

  • 2 large, or 4 small blue cod fillets (skinned, in our case)
  • 1 T smoked paprika
  • 1/2 c flour
  • 1 d lemon pepper

For the salsa –

  • Olive oil, for frying
  • 200 g cherry tomatoes, halved
  • 60 g pitted black olives (halved, in our case)
  • small bunch of coriander
  • small bunch of basil
  • 1 lemon
  • Salt and pepper to taste

Method:

1  Combine the flour, smoked paprika and lemon pepper on a plate. Then coat fish pieces in flour mixture and set aside ready for frying.

2  To make the salsa, in a bowl mix together the cherry tomatoes, olives, lemon juice, salt and pepper. Coarsely shop the coriander and basil ready to add later.

3  Heat oil in a large frying pan and add fish fillets. Cook until the flesh turns white to about the middle of the fish fillet should take 3-5 minutes. Flip the fillet over and cook the second side until cooked through.

4  Heat 2 T olive oil in a saucepan then add the tomato and olive mixture when the pan is hot. Stir until the tomatoes break down, should take about 5 minutes, then add the fresh herbs for an extra minute then remove from the heat.

*We also served this with mashed orange kumara and The Ned Pinot Gris as it is one of my partners favourite wines.