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Wild Alaska Pacific cod loins


Recipe of the day is Wild Alaska Pacific cod loins with a pistachio and lime crust and served with a fennel and broad been salad.

Recipe makes serves four.


4 x 150g wild Alaska Pacific cod fillets
zest and juice of 2 limes
50g pistachios, chopped
25g dry white breadcrumbs
2 tbsp olive oil
salt and pepper

juice of 1 white grapefruit
2 tbsp ground nut oil
½ tbsp white wine vinegar
pinch of saffron, soaked in 2 tsp hot water
1 tsp cumin seeds

1 bulb of fennel, finely sliced
1 handful broad beans
2 handfuls pea shoots
1 handful coriander, torn


  • Preheat the oven to 200oC. Place the wild Alaska Pacific cod fillets on a lightly-greased baking tray, season, and squeeze a little lime juice over each portion.
  • Mix together the pistachios, breadcrumbs, olive oil, lime zest and the remaining lime juice, and season with salt and black pepper.
  • Spoon plenty of topping over the surface of each cod loin and cook in the oven for 12-15 minutes, until the crust is golden, and the fish is opaque and flakes easily.
  • Meanwhile, whisk together the ingredients for the dressing, and season well to taste.
  • Arrange the salad ingredients on to 4 serving plates.
  • Remove the fish from the oven and place each next to the salad, drizzle over plenty of dressing before serving.

Cook’s tip: Wild Alaska halibut is also perfect for this dish. You can always adapt the salad ingredients according to the season

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