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Green Cod

My green marinade tastes great with fish, chicken, lamb, beef, game, pork, tofu and veggies. A must try marinade and fantastic when you griddle or oven grill your dish.


4-6 medium cod loins (with skin), 80g/large bunch fresh coriander, 1 spring onion, 2 tbs Spanish olive oil, knob of butter, 3 tbs teriyaki sauce, ½ tsp Fehmalee’s Kitchen White Meat & Seafood Seasoning, 1tsp Fehmalee’s Kitchen Base Seasoning, zest and juice of 1 lemon, ¼ cup of water.


In a blender or food processor, add the water, spring onion and coriander then blend to puree. In a large container or a large zip lock bag, add the cod, seafood seasoning, base seasoning, lemon zest, teriyaki sauce and green puree. Massage to combine, cover and leave to marinade for 1-3 hours. Under medium high heat, place the olive oil and butter in a frying pan. Once the oil starts to bubble it’s ready. Scrape off any excess marinade and place cod gently in pan skin side up (cook one at a time). Cook for 3-4 minutes depending on loin thickness. Gently turn cod, skin side down and cook for a further 2-4 minutes until the skin is golden and crisp (the cod is cooked when the flesh becomes opaque). Plate up, then serve with a drizzle of lemon juice.


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