The Dukkah Crusted Cod With Chermoula

Makes 3 potions

Ingredients for the Cod:

• 1 side of cod around 400-500gr

• 6gr of salt

• 3gr sugar

• 40gr dukkah

• 3tsp olive oil

Ingredients for the chermoula :

• 1tsp cumin seed

• 1 tsp coriander seed

• 50gr fresh coriander

• 30 gr flat parley

• 1 tsp grated ginger

• 1 clove garlic

• 60 ml of olive oil

• 1/2 lemon zest

• 1 lemon juice

• 1/2 tsp chopped red chillies

For plating:

• A wedge of lemon

• 2 tsp of finely chopped coriander

Methode for the cod:

Using a knife scrub the skin of the cod, removing any leftover scales. Season with salt and a little sugar, leave it to sit for 15/20 minutes in the fridge, this will firm up the fish and cure it a little.

Pat dry and portion the fillet then place them in a baking tray with a bit of olive oil at the base, sprinkle the dukkah on top of the fish pressing ever so lightly and drizzle olive oil over dukkah and add a little salt.

Bake in the oven at 180C* for 10 - 12 minutes depending on the thickness of the cod.

Methode for the chermoula:

While the cod is in the oven, place all ingredients for chermoula in the food processor, for 2 minutes, check the seasoning and it's done.

Plating:

Scoop a nice dollop of chermoula just of the centre of the plate, place the dukkah crusted cod next to it, the wedge of lemon on the side and sprinkle the chopped coriander over the dukkah.

Enjoy!