Crispy Murray Cod with Cannellini Beans & Olive Gremolata

If you’re searching for a crispy fish recipe that’s equal parts impressive and approachable, this Murray cod dish delivers on all fronts. Pan-seared until the skin is perfectly crisp, the fish is served over a bed of creamy cannellini beans cooked gently with garlic, leek, and herbs. It’s finished with a bright and briny olive gremolata—a zesty herb topping that lifts the whole dish with fresh, punchy flavour.

This healthy dinner idea is perfect for entertaining or simply elevating your weeknight routine. Comforting, satisfying, and full of Mediterranean-inspired goodness.

Brooke’s Tips & Tricks:

Get that crispy skin: The secret to restaurant-style crispy fish at home? Pat the skin completely dry and use a gentle press with a pan or fish weight to keep it flat while searing.

Fish swaps welcome: Can’t find Murray cod? Barramundi, snapper, or any firm white fish with skin on works beautifully.

Flavour layering: A splash of white wine deglazes the pan and captures all the golden, garlicky goodness. No wine? Use white wine vinegar instead.

Batch your gremolata: This lemony olive topping is a flavour bomb. Make extra and spoon it over roasted veggies, grain bowls, or grilled meats.

Make ahead friendly: The beans and gremolata can be prepped in advance—just reheat the beans gently and crisp the fish to order for fuss-free entertaining.

Whether you’re cooking for guests or treating yourself to a nourishing solo meal, this crispy Murray cod recipe is a delicious way to bring restaurant-quality food into your own kitchen—with ease and joy.

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 10 Mins

Cook Time 30 Mins

Method

1
Preheat the oven to 150 degrees celsius.
2
Sauté the leeks: Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the leeks with a generous pinch of salt and cook gently until softened. Add the garlic, half the butter, thyme, and sage. Continue to cook, stirring, until the garlic begins to turn golden.
3
Deglaze and simmer: Pour in the white wine and let it reduce for a minute. Add the cannellini beans and vegetable stock. Cover and let simmer over low heat for 10 minutes. Remove from heat, stir in the lemon juice, and season to taste with salt and pepper.
4
Prepare the gremolata: In a mixing bowl, combine all gremolata ingredients. Mix well and set aside.
5
Cook the cod: Pat the fish skin dry with paper towel and lightly season both sides with salt. In a large non-stick pan, heat a splash of olive oil over medium heat. Place the fish skin-side down, and press gently with a fish weight or a heavy pan. Cook for 2–3 minutes until the skin is crisp. Add the remaining butter to the pan, then transfer it to the oven. Cook for about 4-6 minutes or until just cooked through.
6
Assemble and serve: Spoon the braised beans onto the base of a large shallow serving platter. Carefully place the fish, skin-side up, on top of the beans. Finish with generous spoonfuls of the olive gremolata. Serve immediately.