Soy-marinated cod with fennel, dill and apple
Item 1 of 1
A super-quick and simple dish, this soy-marinated cod recipe from Adam Stokes makes a scintillating starter, with the fresh flavours of fennel and apple matching perfectly with the delicate cod.
Ingredients
Metric
Imperial
Soy-marinated cod
- 4 cod fillets, each weighing 125g
- 50ml of soy sauce
- 1 dash of olive oil
Fennel apple salad
- 1 fennel bulb
- 4 sprigs of dill, chopped
- 40g of sesame seeds
- 1 Granny Smith apple, peeled and cored
- 5 sprigs of fresh coriander, leaves picked
- 1 pinch of salt
- lemon juice
SAVE RECIPE
Equipment
- Mandoline
Method
1
To start the dish, marinate the cod in the soy sauce for 20 minutes. Remove the fish and pat dry
- 4 cod fillets
- 50ml of soy sauce
2
Slice the fennel very finely with a knife or mandoline and place in a bowl. Mix in a pinch of salt, a squeeze of lemon juice and some chopped dill
- 1 fennel bulb
- 1 pinch of salt
- lemon juice
- 4 sprigs of dill
3
Toast the sesame seeds under the grill until golden. Cut the apple into thin batons and add to the fennel along with the sesame seeds
- 40g of sesame seeds
- 1 Granny Smith apple, peeled and cored
4
Preheat the oven to 200°C/gas mark 5
5
Place a large non-stick pan on a high heat with a small dash of oil. Evenly sear the cod, colouring for approximately 1 minute on each side. Place in the oven for 3 minutes, then remove and rest for 4 minutes to finish cooking through
- 1 dash of olive oil
6
Give the fennel salad another mix and place into the centre of each plate. Place the cod on top of the salad, garnish with the coriander leaves and serve immediately
- 5 sprigs of fresh coriander, leaves picked
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