Crispy Skin Murray Cod with Green Olive & Pistachio Gremolata

This crispy skin murray cod is a fast, yet fancy weeknight dinner. Served with my micronutrient rich, zesty green olive and pistachio gremolata, it’s honestly outta this world! Keep any extra gremolata stored in an airtight container in the refrigerator for up to a week – it’s a fabulous addition to your next salad or sambo if I may suggest.

Lunch

Dinner

Quick Sticks

Serves 1

Prep Time 5 Mins

Cook Time 8 Mins

Method

1
Make the green olive pistachio gremolata - combine all ingredients in a small bowl and mix well. Set aside.
2
Season both sides of the fish generously with coarse sea salt. Heat the olive oil in a stainless steel pan over a high heat. Once the pan is hot, place the fish skin side down. Apply some pressure to the fish for approximately 40 seconds using a fish weight or a small heavy pan. Cook the fish on the skin side for 3 minutes. Turn the heat down slightly and flip, cooking for a further 2 minutes on the flesh side depending on the thickness of the fillet. Add the butter to the pan and base the fish, then turn off the heat. Allow the fish to rest in the pan for 3 minutes.
3
Serve the fish onto a plate and top generously with spoonfuls of the gremolata.

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