Cod Cutlets with Ginger and Lime

Cook time 20 minutes
Servings 4


4 x 120g wahu or cod cutlets (vertically cut fish with bone in centre)
1 tsp sesame oil
80ml olive oil
2 cloves garlic, minced
4cm piece of ginger, minced
½ bunch spring onions, very finely sliced
2 sprigs of coriander, stems and leaves finely chopped
Juice 2 limes
1 tbsp honey
Pinch of salt

Cod Cutlets with Ginger and Lime


In a small saucepan add the oils, garlic and ginger and cook over a very low heat for three minutes (essentially jus warming the oil up to blood temperature). Remove from the heat and add the lime juice and honey and a pinch of salt.

Heat a grill pan or BBQ over a high heat. Drizzle a little of the flavoured oil over the fish and season with salt and pepper. Sear the fish for two minutes on one side and then turn over and sear for a further two minutes.

Remove fish from heat and place on a platter. Add the spring onions and coriander to the oil and then drizzle over the fish.