Blue Eye Cod with Preserved Lemon Relish and Radicchio Salad makes a delicious dinner. The fresh Blue Eye Cod is perfectly complimented by the flavourful Preserved Lemon Relish and the bitter Radicchio Salad.
Blue Eye Cod with Preserved Lemon Relish and Radicchio Salad Recipe
Serves 4
Ingredients:
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
Method:
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.
