Roasted Blue Eyed Cod with Vanilla Chilli Salsa

This simple Blue-eyed Cod recipe is quick and easy to prepare and combined with the salsa, makes a delightful family meal. Try serving it with a side of crispy French Fries and our Potato-Cucumber Salad with Mango.

Roasted Blue Eyed Cod with Vanilla Chilli Salsa
  • 4 blue eyed cod fillets (about 150g each)
  • 1 telegraph cucumber, halved lengthways, seeded and chopped
  • 2 long red chillies, seeds removed, thinly sliced
  • ⅓ cup mint leaves
  • ⅓ cup baby basil leaves
  • ⅓ cup flat leaf parsley leaves
  • 2 teaspoons finely grated lime rind
  • 2 tablespoons vanilla bean paste
  • 2 tablespoons light olive oil
  1. Place cod in hot pan and sear both sides until golden.
  2. Place in pre-heated hot oven 200°C for 6-8 minutes or until cooked as desired.
  3. Combine vanilla bean paste, cucumber, chilli, mint, basil, parsley and lime rind in a medium bowl; mix well. Stir through combined remaining ingredients.
  4. Spoon salsa over cooked cod and serve immediately.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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