This dish is a simple stir-fry of (Marine Stewardship Council-approved) cod cheeks, spring onions, garlic and chilli with lime. Cooking from the whole fish is a good way to help keep food costs down and reduce waste, while also introducing tasty dishes that are sometimes off-radar. Plus, eating cod cheeks shows true dedication to head-to-toe cooking.
Serves: 1
Prep time: 5 mins
Cooking time: 10 mins
1 lime
1 tbsp olive oil
100g cod cheeks
1 chilli, finely sliced
1 garlic clove, finely sliced
1 spring onion, finely sliced
Salt and pepper, to season
Finely zest and juice half the lime.
Add the olive oil to a hot pan, then saute the cod cheeks with the chilli, garlic and spring onion. Season with salt and pepper.
Once the fish is cooked (about four minutes), remove from the heat and add the lime juice and zest.
Finely chop the remaining half of lime and cook gently in a separate pan to release the fruit sugars, until caramelised. Transfer the fish to a plate, garnish with the caramelised lime and serve with rice, potatoes or crusty bread.
Andrei Lussmann is the executive chef and owner of Lussmanns.
