If you can’t get hold of the deliciously meaty black cod fish ... Si and Dave didn’t have an oven on location, so they fried the fish. It can be either baked or fried. Mix all of the marinade ...
Wrapping the fish in a baking parchment or foil package with olive oil, seasoning, herbs and lemon is a great way to infuse the fish with flavour and stop it drying out. If you're baking or ...
I have used blue cod in this recipe because it is quite a meaty, firm-fleshed fish which embraces the textures and flavours of the kamokamo and parsley pesto.