Ant & Dec's Blackened Cod

Ant & Dec's Blackened Cod

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 10 minutes & 2 hours for Marinating
Ant & Dec's Blackened Cod

Ingredients

COD:
  • 3 tablespoons runny honey
  • 3 tablespoons low-salt soy sauce
  • 3 tablespoons white miso paste
  • 1 teaspoon sesame oil
  • 4 x 150g fillets of cod , skin on, scaled and pin-boned, from sustainable sources
  • Extra virgin olive oil
  • 2 sprigs of fresh coriander
Pickle:
  • 6 radishes
  • 1 fresh bird’s-eye chilli
  • 6 spring onions
  • 4 heaped teaspoons pickled ginger , plus pickling liquor
  • 1 tablespoon rice vinegar

Instructions

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It's a lot happening in the world right now, but one thing doesn't change great food! You don't have to go out to enjoy this delicious Ant and Dec's blackened cod, you can make this right at home!

Cravings can get pretty intense real quick, but it doesn't have to get to that, please your taste buds and satisfy your stomach urges with the incredibly delicious blackened cod. So, if you just like fish or need to include extra protein in your diet, this recipe is the one for you. You can prep it for your packed lunches for the week and not get tired of it! Cravings can get pretty intense real quick, but it doesn't have to get to that, please your taste buds and satisfy your stomach urges with the incredibly delicious blackened cod. So, if you just like fish or need to include extra protein in your diet, this recipe is the one for you. You can prep it for your packed lunches for the week and not get tired of it!

If you want to try this dish and you've never made this before. Don't worry, we promise you it's not as complicated as it looks, this recipe is as easy as it gets and can be made in a matter of minutes.

  1. In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water. Boil and simmer until golden, stirring regularly. Remove from the heat and leave to cool.
  2. Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight. Just before cook the fish, finely slice the radishes and chilli and place in a bowl.
  3. Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt, and mix up. Finely slice and stir in a few coriander leaves.
  4. Preheat the grill to full whack. Place the fish on a baking tray, skin-side down, and grill for 6 minutes, or until beautifully golden and a little bit caught around the edges.
  5. Serve the fish flesh-side up, spooning over any leftover juices from the tray, with a delicate spoonful of the pickle, a little drizzle of extra virgin olive oil and a few freshly picked coriander leaves. Really nice with steamed greens – such as tenderstem broccoli, pak choi, asparagus or sugar snap peas – on the side.