If cooking fish feels tricky, or perhaps you find it boring to cook it the same way every time, I’m convinced that this marinated cod with crispy shallot will change your mind. With a simple marinade like the one we’re making in today’s recipe and a quick cook over medium-high heat, the result is juicy and full of flavour. And if the accompaniment is just as good, you really couldn’t ask for more from such a delicious, well-rounded dish!
The fish I’ve chosen this time is fresh cod, specifically some thick loins that I fell in love with as soon as I spotted them at the fishmonger’s. Fresh cod, meagre, halibut and monkfish are all excellent options for this recipe, as their flesh is firmer than hake, for example, and they sear beautifully in a hot frying pan without falling apart easily.
You can choose whichever one you like best and serve it with shallot, as I did, or with some sautéed vegetables, chips or a green salad. Whichever way you serve it, I’m convinced that you’ll enjoy this marinated cod with crispy shallot so much that you won’t hesitate to make the recipe again with your favourite white fish.
Ingredients
Serves 2
Ingredients for the marinade
- 60 ml extra virgin olive oil
- 2 large garlic cloves, crushed
- 30 ml freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Ingredients for the marinated cod with crispy shallot
- 2 thick fresh cod loins or fillets, around 130–140 g each
- 10 ml mild olive oil or sunflower oil
- 1 large shallot, finely chopped
- Fresh parsley, chopped
- Lemon slices or wedges (to serve)
Method
Preparing the marinade
- Place all the marinade ingredients in a bowl: the extra virgin olive oil, crushed garlic cloves, lemon juice, salt and freshly ground black pepper.
- Mix thoroughly with a whisk or an emulsifying spoon, so that all the ingredients are fully combined and the marinade is smooth and even.
- Add the cod loins to the marinade, turn them several times so they are thoroughly coated, and leave them to rest, covered with the marinade, for around 15–20 minutes at room temperature.
Preparing the marinated cod with crispy shallot
- While the cod is marinating, heat the mild olive oil over medium-high heat in your Apex GreenPan tri-ply stainless steel ceramic frying pan with honeycomb base. Once hot, add the shallot and sauté for a few minutes, stirring frequently.
- When the shallot is golden and crispy, remove it from the pan and place it on a plate lined with kitchen paper to absorb the excess oil. Set aside.
- Add a little oil to the same pan and heat over medium-high heat for 1–2 minutes.
- Remove the cod from the marinade, draining off any excess liquid well, and place the loins in the hot pan. Cook the fish for around 2–3 minutes, turn it over and cook for another 2–3 minutes on the other side. It should be nicely seared on the outside and juicy inside.
- Turn off the heat, place a few lemon slices or wedges over the fish, scatter the crispy shallot on top and sprinkle with a little chopped parsley before serving.
