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Marinated Cod with Lemon Thyme
Marinated Cod with Lemon Thyme
British
Starter
15 mins
Fish
Easy
Serves
4

As chef Tom Aikens notes, the brilliance of this marinated cod recipe lies in the quality of the fish you use: "Ensure that the fish used is extremely fresh and only a few days out of the sea. Using the freshest fish available is key to this dish."

Recipe courtesy of
Ingredients
  • 400g day boat line-caught cod fillet (you can also use mackerel or salmon)
  • Zest of two lemons and juice of 1 lemon
  • 80ml olive oil
  • Coarse sea salt
  • Fresh milled black pepper
  • 2g picked lemon thyme leaves
  • Micro salad leaves
  • Salad burnet
  • Basil cress
  • Bulls blood
  • Sorrel leaf
  • Mixed fresh herbs (chervil, chives, dill, tarragon)
Method
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Method
  1. Slice the fresh cod fillet very very thinly with a very sharp knife at an angle away from you and down the length of the fillet. You can freeze this a little if that helps you to slice it even thinner. Alternatively, lightly salt the fish for 20—30 minutes by sprinkling the outside with coarse sea salt as this will firm the flesh up as well, then give it a light rinse before slicing.
  2. Lay the cod onto the plates straight away and drizzle with a little olive oil and finely zested lemon. Squeeze over a little lemon juice and season the cod with coarse Maldon sea salt and pepper, sprinkle with the lemon thyme leaves and mini salad leaves and picked herbs, drizzle over a little more olive oil and coarse sea salt.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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