Za’atar cod with relish
Method
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Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes.
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For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste.
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Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil.
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Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting.
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Serve the cod with a generous helping of the relish.
Ingredients
For the cod
- 2 heaped tbsp Za’atar
- 4 tbsp olive oil, plus extra for frying
- 400g/14oz prime cod fillet or loin (or a different firm white fish), cut in to 4 pieces
- sea salt
For the relish
- 24 Kalamata olives, stones removed
- 6 preserved lemons, halved and roughly chopped
- 8 pickled chillies, thinly sliced
- 1 small bunch of coriander, roughly chopped
- olive oil
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