Blue Cod with Minted Cucumber Sauce, Coriander and Carrot Pickle
Blue Cod is of course superb cooked when it is fresh but it also happens to be one of the few varieties of fish which lends itself well to freezing. Because of the volume of imported food products arriving in Shanghai for Expo from all the exhibiting countries fresh fish was not an option for our menu. This dish works well with other firm flesh fish such as groper.
15 ml (1tbsp) olive oil
1/2 tsp flaky sea salt
700-800g blue cod (cut into 6 120 - 130g portions)
- Preheat oven to 200°C.
- Place oil and salt into a bowl and add blue cod and toss it in the oil and salt. Place onto low sided tray and then into preheated oven.
- Bake blue cod for 8-10 minutes or till it is just cooked. To check for doneness insert a metal skewer into the thickest part. Other firm flesh fish varieties may take a shorter or a longer time to cook depending on the structure of the flesh and the thickness of the portions.
- Transfer to serving plates and over each portion spoon 30 ml (2 tbsp) Minted Cucumber Sauce and garnish with Carrot Pickle and coriander leaves.