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Ingredients
Method
- 2 tbsp za’atar mix
- 4 tbsp olive oil
- 400g cod loin (any firm white fish will do) cut into 4
- Sea salt
- For the Relish
- 24 kalamata olives, pitted
- 6 preserved lemons, roughly chopped
- 8 pickled chillies, sliced
- 1 chopped bunch of coriander
- Olive oil
- Mix the za’atar in a small bowl with the olive oil to make a paste. Smear it all over the cod pieces, then season with salt. Leave to marinate in the fridge for 30 mins.
- Make the relish by mixing all of the ingredients in a bowl. Heat a large frying pan, drizzle with oil, and fry the cod for 8 mins on one side and 3 on the other - you want it golden with a nice crust. Serve with the relish and flatbreads - yum!
30 mins
4 serving
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