I posted a brief resumé of this recipe on Instagram. This is a really easy recipe that really peps up a large fillet of fish. I used Lieu Noir (Coley) which is much cheaper than Cod and just as delicious.
You will need:
A couple of cloves of garlic
A bunch of fresh marjoram from the garden or substitute with oregano (and you could use dried if you don’t have any fresh herbs)
A red chilli, deseeded and finely chopped
The juice of half a lemon
A sprinkle of sea salt
Olive oil
Finely chop the garlic cloves and combine with the chopped herbs and chilli. Add the lemon juice and enough olive oil to make a fairly slack sauce. Place the fillet of fish in a non-stick container and then spread the paste evenly over the top. Sprinkle the sea salt and drizzle a bit more olive oil over the top.
Preheat your grill to hot and place the fish under the grill for about 7-8 minutes. To check if it’s cooked just pop a knife into the fillet and gently move it.
Serve with some fresh new potatoes, a little buttered asparagus or some crushed new potatoes with green beans and a little grated lemon rind, salt and pepper.
This recipe originally came from Rick Stein’s seafood book.
