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Murray Cod

By Joel Bennetts

Murray Cod

Murray Cod

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  

2 lemons  

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Step 1:

Remove the excess fat and belly flap from the fish, by carefully slicing outwardly and then cut the filet in half and lightly season.

Step 2:

Place a heavy based pan into the Gozney at 280°C/ 530°F to pre-heat for 5 minutes.

Step 3:

Once hot, remove and carefully pour some oil into the pan and gently lay down the fish fillets skin side down.

Step 4:

Place another pan or fish weight on top to stop the fish from curling (2-3 minutes).

Step 5:

Put the fish back in the oven and cook for another 6-9 minutes. You may need to rotate the pan every so often.

Step 6:

Whilst the fish is cooking, slice the green onions into fine discs. Roughly chop the rest of the herbs and place in a bowl.

Step 7:

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.

Step 8:

At the point, flip the fish so the skin gets crispy and nicely coloured. Once cooked, remove from the oven.

Step 9:

Plate up and finish with a drizzle of olive oil.

Recipe Contributor

Joel Bennetts

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.


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