Pan-Seared Cod with Confit Lemon and Zhoug

Ingredients

For the confit lemon

• 50g / 1¾ oz caster sugar
• Handful basil leaves with stalks
• 1 lemon, very thinly sliced

For the zhoug

• 1 tsp black peppercorns
• 1 tsp caraway seeds
• 4 cardamom pods, seeds picked
• 1 tsp black mustard seeds
• 1 tsp ajwain seeds
• Large bunch fresh coriander, big stalks removed, some leaves reserved to garnish
• 2 medium–hot green bullet chillies, seeds removed and chopped
• 2 garlic cloves
• Drizzle olive oil, plus extra if needed
• Pinch salt

For the cod

• Splash vegetable oil
• 4 x 175g / 6 oz cod fillets, lightly dusted with plain flour
• Knob of butter
• Pinch ground ginger, or to taste
• Salt and freshly ground black pepper

Method

1. To make the confit lemon, combine 150ml water and the caster sugar in a small saucepan. Heat gently until the sugar dissolves and the liquid comes to a simmer. Add the basil leaves and the very thin lemon slices, then simmer gently for 5 minutes so the lemon softens and absorbs the sweet, herb-infused liquid. Remove from the heat and set aside to cool in the syrup—this both mellows the lemon and concentrates its flavour.

2. To make the zhoug, lightly crush the black peppercorns, caraway, cardamom seeds, mustard and ajwain seeds with a pestle and mortar to release their aromatics. In a blender or food processor, combine the crushed spice mix with the coriander, chopped chillies, garlic, a drizzle of olive oil, a pinch of salt and a splash of water. Blend to form a bright green paste, adding more olive oil if needed to reach a smooth, mayonnaise-like consistency. Taste and adjust seasoning; the zhoug should be lively but balanced, with a garlicky, herb-forward base and a gentle kick from the chillies.

3. Preheat the oven to 180°C / 160°C Fan / Gas 4 so it is ready when the fish is pan-fried and needs to finish cooking.

4. For the cod, heat a splash of vegetable oil in an ovenproof frying pan until it is hot but not smoking. Add the cod fillets, floured side down, and fry for about 3 minutes on each side until nicely golden-brown. Transfer the pan to the preheated oven and cook for a further 4 minutes; this finishes the fish gently so it remains moist and flaky. Return the pan to the hob, add the knob of butter, turn the fillets and spoon the melted butter and pan juices over the fish to baste. Season with salt and freshly ground black pepper and sprinkle a small pinch of ground ginger to introduce a subtle warmth. Remove from the heat as soon as the fish is cooked through.

5. To serve, spoon a generous dollop of zhoug onto warmed plates and place the cooked cod alongside. Lay a few confit lemon slices over the fish and drizzle some of the lemon syrup over the plate for brightness and shine. Garnish with reserved coriander leaves and finish with a light grind of black pepper. Serve immediately so the cod is at its best—moist and fragrant—with the zhoug and confit lemon providing contrast.

Serving suggestions: this dish works well with simple sides that absorb the vibrant sauce—try steamed new potatoes, a light couscous, or crisp green salad. For a vegetarian option, replace the cod with thick slices of haloumi or a firm, meaty roasted vegetable such as cauliflower steaks, and prepare the same confit lemon and zhoug to maintain the flavour profile.

Tips and storage: make the confit lemon and zhoug ahead of time to let the flavours develop; both will keep in the fridge for a few days in airtight containers. When reheating fish, warm gently in the oven to avoid overcooking. Adjust the heat of the zhoug by varying the chillies or removing seeds if you prefer a milder sauce.