Cod with Ras El Hanout
by Joanna Gray | April 30, 2016


This spicy but fresh dish delivers big flavours with a punch!


Things you will need

Two portions of white fish (Im using cod fillets that were skinned in the fish mongers)

Ginger garlic coriander (fresh and blended together) 2tsp

Sea Salt to taste

Small drizzle of oil

Ras El Hanout

Dried rose petals

Toasted almond slices

Green beans


What you need to do

Pre heat the oven 180 fan

Sprinkle a pinch of sea salt on the top side of each piece of fish

Next spread a tsp of the ginger, garlic and coriander mixture over each piece of fish

Now sprinkle a piece of parchment paper with the Ras El Hanout spices

then with each piece of fish place them face down moving over the paper to get every last spice onto the fish.


Heat a non stick oven proof pan with a tiny drizzle of oil

When the oil is sizzling, place the fish again face down into the hot pan until it is brown about a minute should do it, then turn it face up and place the pan in to the preheated oven for about  10 mins depending on the thickness of the fish.

When its cooked through, remove from the oven

I love serving this with either cooked spinach or steamed thin green beans.

Carefully place the fish on top of your chosen vegetable then add a sprinkle of toasted almonds and dried rose petals.

Looks and tastes amazing!