058/18 – Roasted Cod Loins:
I have cooked a few dishes out of Persiana by Sabrina Ghayour lately and really enjoyed them. A couple of weeks back Sabrina tweeted that her 3rd book “Feasts” was available for the bargain sum of £5.20 – order placed! One of the first dishes I chose to cook from the book was Roasted Cod Loins.
The Ingredients:
The recipe calls for pul biber chilli flakes (Aleppo Chilli Flakes) – with the current situation in Syria it seems people are selling all sorts of chilli flakes as Aleppo chilli flakes so be careful what you buy. I got mine from Amazon – 100g for £2.79. You also need wild Thyme which you can get from Waitrose, I got mine off ebay!
2x 200g cod loins from our local fishmonger (£5.80) and some Cyprus potatoes from the greengrocer. We have had a few different potatoes from him over the years and they tend to taste so much better than supermarket spuds.
The Charcoal:
Oxford Charcoal Ash Lumpwood – Mild flavour, ideal for fish. I have had a bag for a while so decided to crack it open for this cook. Even managed to open it by pulling the string!
The Prep:
The spuds were washed and cubed then put into a cast iron pan with loads of oil, salt and pepper.
The cod looked nice, smelt good too.
I made a rub from the wild thyme, pul biber chilli flakes, lemon zest, Maldon sea salt and black pepper. I made some garlic oil and gave the cod a good covering of it then sprinkled the rub on. My wild thyme was ground whereas the picture in the book looks like loose thyme, I will need to try and find some!
The Cook:
Whilst I was getting the cod ready I had put the potatoes on to start cooking.
After the potatoes had been in 10 minutes I gave them a stir and put the fish on the griddle tray.
Sizzle and smoke! I flipped the fish after 8 minutes and cooked them for another 4 minutes after that.
The potatoes were coming on well.
Time to Plate Up:
The fish has split slightly as I flipped it over. This actually helped me a bit as I could see how well cooked it was in the thickest part. Nice and white so I took it off. Maybe cooked the top side a little bit too long, 6 minutes per side rather than 8/4 next time. No major damage though!
Plated up with the potatoes and some broccoli.
Summary:
Really nice dish, easy to prep and cook as well. I liked the little tingle from the pul biber chilli flakes and the wild thyme / lemon combo worked well. Potatoes were easy to cook but went well with it, good to use up some free space on the grill.
| Cook Difficulty: | 1/5 |
| Cook Duration: | Quick: 1/5 |
| Cook Equipment: | Kamado Joe |
| Cook Method: | Direct / Griddle |
| Charcoal: | Oxford Charcoal Ash |
| Smoking Wood: | N/A |
| Cook temperature: | Unknown |
| Cook time: | 12 minutes |
| Internal temperature: | Unknown |
| Notes: | 1: Cook the first side a little less next time, 6 minutes per side.
2: Find loose wild thyme. |
THE BOOK:
If you like the look of this recipe you can buy the book from Amazon (£6.99) by clicking the picture below: