Our tested Charred Cod Side: herb-heavy, generous, and balanced with pomegranate and mint. Serves 4 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. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the sumac and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
Weeknight-friendly Lamb Bites with the sumac and onion we come back to again and again. Big...
Middle Eastern Our tested Smoked Pork Skillet: charred, generous, and balanced with cumin and coriander....
Middle Eastern
Members
This Middle Eastern Grain Bowl leans on pomegranate and mint to do the heavy lifting. We crisp...
Middle Eastern The kind of Middle Eastern plate you make on repeat. cumin and coriander, a proper roast, and a...