2 Cod Loins

Large handful of coriander, roughly chopped

Small handful of coriander, roughly chopped

2 Lemons

1 slice stale white bread (or very lightly toasted if still fresh)

1 red chilli finely chopped

80g bag of rocket

2 spring onions cut into 1cm chunks

7 or 8 new potatoes pre boiled for 20 mins and then cooled slightly



Olive oil

Cod with a coriander and lemon crust

preparation 8 mins • you cook for 14 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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We don't eat enough fish in this country, which is a shame as it contains all sorts of healthy goodness and is really delicious. This recipe is packed with flavour - it has a zingy crust and the subtle warmth of chilli running through the salad. I hope that you try this one because I think you'll love it.

Frying pan to cook the fish

Large mixing bowl for the salad

Food processor


Small bowl or jar to make the dressing

Fish slice

Spoons to stir


Before you start, have all your ingredients out and chopped, with your food processor standing by. Put your large pan on the hob and and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Put the large handful of coriander into your food processor together with the zest and juice of 1 lemon. Roughly chop your slice of bread and add that in also, with a pinch of salt and pepper. Blitz for 10 seconds. Add about 1 teaspoon of olive oil and blitz again. The oil should bind it together so it becomes like a paste.

Put a frying pan on to get nice and hot for your fish. Season the fish on both sides, add a swirl of olive oil to the pan and place the fish skin side down in the pan. You only want to cook it for about 2 minutes on the skin side. Turn on your grill to a medium high heat.

Whilst the fish is cooking, put the chillies, 1 tablespoon of lemon juice (half a lemon), 3 tablespoons of oil into a bowl with a small pinch of salt and pepper and then whisk. I actually use an old mustard jar for this as you just put the ingredients in, put the lid on and shake. This way you can make more and keep it in the fridge and just shake if you have another salad.

Turn the fish in the pan and remove from the heat. Take your coriander/lemon mix from the food processor and spoon equally over the skin of the fish. Pop this under the grill for 3 minutes whilst you finish off everything else.

Put the rocket & spring onion into a bowl. Cut the potatoes into 1cm disks then add to the salad. Mix together gently then add the dressing. Toss this together lightly until all of the salad is evenly coated. Remove the fish from the grill and hopefully the crust should've firmed up slightly.

To serve, simply put a large handful of the salad into a bowl or plate and gently place the fish on top.

I hope that you enjoy it.


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