Murray Cod
Pan-Fried Murray Cod. The perfect dish for summer in Australia, cooked in Roccbox.
Equipment
Ingredients
1 side Murray cod
100g/3.5 Oz green onion
100g/3.5 Oz parsley
100g/ 3.5 Oz coriander
50g/1.75 Oz mint
50g/ 1.75 Oz dill
50g / 1.75 Oz onion
25g/ 0.9 Oz garlic
200g/ 7 Oz olive oil
2 lemons
Step 1:
Remove the excess fat and belly flap from the fish, by carefully slicing outwardly and then cut the filet in half and lightly season.
Step 2:
Place a heavy based pan into the Gozney at 280°C/ 530°F to pre-heat for 5 minutes.
Step 3:
Once hot, remove and carefully pour some oil into the pan and gently lay down the fish fillets skin side down.
Step 4:
Place another pan or fish weight on top to stop the fish from curling (2-3 minutes).
Step 5:
Put the fish back in the oven and cook for another 6-9 minutes. You may need to rotate the pan every so often.
Step 6:
Whilst the fish is cooking, slice the green onions into fine discs. Roughly chop the rest of the herbs and place in a bowl.
Step 7:
Using a microplane, grate the onion and garlic over the herbs and absolutely smash it with lemon juice, olive oil and salt. Combine well and taste for seasoning.
Step 8:
At the point, flip the fish so the skin gets crispy and nicely coloured. Once cooked, remove from the oven.
Step 9:
Plate up and finish with a drizzle of olive oil.
Recipe Contributor
Joel Bennetts
Joel Bennetts is Sydney based chef that has been in the industry for over 15 years refining his craft into a simple yet elegant style of cooking. Boasting flavor, color & a street away from authenticity he strives to create dishes that leave the mind wandering.