Blue Eye Cod with Preserved Lemon Relish & Radicchio Salad


Blue Eye Cod with Preserved Lemon Relish & Radicchio Salad

Blue Eye Cod with Preserved Lemon Relish & Radicchio Salad. This fresh Blue Eye Cod is perfectly complimented by the flavourful Preserved Lemon Relish.

Serves 4

2 tbsp olive oil

4 x 200g skinless and boneless thick blue eye cod fillets


Preserved Lemon Relish

2 to 3 preserved lemon pieces

2 tbsp chives

1⁄2 cup parsley

1 tbsp red wine vinegar

1 tbsp extra virgin olive oil


Radicchio Salad

2 small radicchio, cut into quarters

100g baby rocket

1⁄2 cup Sicilian green olives

75g manchego cheese

Caramelised balsamic vinegar


To make preserved lemon relish, remove flesh and seeds from lemon. Discard. Chop the peel. Pulse in a small food processor with chopped chives, parsley and vinegar until a coarse paste forms. Stir in olive oil. Season with salt and pepper.

To make radicchio salad, cut radicchio into wedges and combine with rocket, olives and shaved manchego cheese in a serving bowl. Drizzle with balsamic vinegar.

Combine olive oil and fish. Season with salt and cracked black pepper. Heat a non-stick frying pan over a medium-high heat. Cook fish for 3 minutes or until golden. Turn over and cook for another 2 to 3 minutes or until just cooked through.

Panfried cod with preserved lemon relish and serve with radicchio salad.


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