Our tested Crispy Cod Broth: spiced, generous, and balanced with pomegranate and mint. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the za'atar and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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