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