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North African Spiced Msc Cod Cheeks Recipe

Name: Lussmanns Brasseries North African Spiced MSC Cod Cheeks Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: North African
Ingredients: 500 g MSC cod cheeks (skinless, thawed if frozen); 1 tsp Sea salt; 1 tsp Black pepper, freshly ground; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Smoked paprika; 3 tbs Extra-virgin olive oil; 1 tbs Unsalted butter; 1 small Red onion, finely sliced; 2 cloves Garlic cloves, minced; 1 tsp Fresh ginger, finely grated; 60 g ‘Nduja (spicy spreadable salumi); 200 g Cherry tomatoes, halved; 60 ml Dry white wine (or fish stock); 1 tbs Lemon juice; 75 g Feta cheese, crumbled; 3 stalks Spring onions (scallions), thinly sliced (white + green); 2 tbs Fresh flat-leaf parsley, chopped; 1 tsp Lemon zest (optional); 1 loaf Crusty bread or grilled flatbreads; 1 tsp Extra olive oil (for drizzling)

Inspired by Lussmanns Brasserie

Time35m

Serves4

‘nduja, feta, spring onion

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Ingredients

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Cod and seasoning

1 1/8 lb (500 g) MSC cod cheeks (skinless, thawed if frozen)

1 tsp Sea salt

1 tsp Black pepper, freshly ground

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

Spiced oil & aromatics

3 tbs Extra-virgin olive oil

1 tbs Unsalted butter

1 small Red onion, finely sliced

2 cloves Garlic cloves, minced

1 tsp Fresh ginger, finely grated

Sauce and finishing

2 1/8 oz (60 g) ‘Nduja (spicy spreadable salumi)

7.05 oz (200 g) Cherry tomatoes, halved

1/4 cup (60 ml) Dry white wine (or fish stock)

1 tbs ReaLemon lemon juice

2 2/3 oz (75 g) Feta cheese, crumbled

3 stalks Spring onions (scallions), thinly sliced (white + green)

2 tbs Fresh flat-leaf parsley, chopped

1 tsp Lemon zest (optional)

To serve

1 loaf Crusty bread or grilled flatbreads

1 tsp Extra olive oil (for drizzling)

Method

Cod and seasoning

Prepare the fish

Pat the cod cheeks dry with paper towel. Season both sides with sea salt, black pepper, ground cumin, ground coriander and smoked paprika. Set aside while you prepare the aromatics (10 minutes).

Spiced oil & aromatics

Start the aromatics

Heat a large non-stick or cast-iron skillet over medium heat. Add the olive oil and butter. When the butter foams, add the finely sliced red onion and sauté for 4–5 minutes until softened and translucent.

Add garlic and ginger

Add the minced garlic and grated ginger to the pan and cook for 30–45 seconds until fragrant, stirring so they do not burn.

Sauce and finishing

Build the sauce

Push the softened onion to one side and add the ‘nduja directly to the hot oil. Break it up with the back of a spoon and cook 1–2 minutes until it releases its red oil and becomes aromatic. Add the halved cherry tomatoes and cook 2–3 minutes until they begin to soften.

Deglaze

Pour in the white wine (or fish stock) and use a wooden spoon to deglaze the pan, scraping up any browned bits. Simmer for 2–3 minutes until the liquid reduces slightly and the sauce is glossy. Stir in the lemon juice.

Cook the cod cheeks

Nestle the seasoned cod cheeks into the sauce in a single layer. Spoon some sauce over the top. Reduce heat to medium-low, cover the pan with a lid or foil, and poach gently for 4–6 minutes depending on thickness, until the cheeks are opaque and flake easily when tested with a fork. Do not overcook.

Finish with cheese and herbs

Carefully remove the lid. Scatter the crumbled feta and sliced spring onions over the cod. Cover again for 30 seconds to warm the feta slightly (it should soften but not melt fully). Sprinkle chopped parsley and optional lemon zest over everything. Taste and adjust seasoning with more salt, pepper or lemon as needed.

To serve

Transfer the cod cheeks and sauce to a warm serving dish or serve straight from the skillet. Drizzle a little extra olive oil over the top and serve with crusty bread or grilled flatbreads to mop up the sauce. Garnish with additional spring onion if desired.