Pan-Fried Murray Cod. The perfect dish for summer in Australia, cooked in Roccbox.
1 side Murray cod
100g/3.5 Oz green onion
100g/3.5 Oz parsley
100g/ 3.5 Oz coriander
50g/1.75 Oz mint
50g/ 1.75 Oz dill
50g / 1.75 Oz onion
25g/ 0.9 Oz garlic
200g/ 7 Oz olive oil
Remove the excess fat and belly flap from the fish, by carefully slicing outwardly and then cut the filet in half and lightly season.
Place a heavy based pan into the Gozney at 280°C/ 530°F to pre-heat for 5 minutes.
Once hot, remove and carefully pour some oil into the pan and gently lay down the fish fillets skin side down.
Place another pan or fish weight on top to stop the fish from curling (2-3 minutes).
Put the fish back in the oven and cook for another 6-9 minutes. You may need to rotate the pan every so often.
Whilst the fish is cooking, slice the green onions into fine discs. Roughly chop the rest of the herbs and place in a bowl.
Using a microplane, grate the onion and garlic over the herbs and absolutely smash it with lemon juice, olive oil and salt. Combine well and taste for seasoning.
At the point, flip the fish so the skin gets crispy and nicely coloured. Once cooked, remove from the oven.
Plate up and finish with a drizzle of olive oil.
Joel Bennetts is Sydney based chef that has been in the industry for over 15 years refining his craft into a simple yet elegant style of cooking. Boasting flavor, color & a street away from authenticity he strives to create dishes that leave the mind wandering.