Marco Pierre White is all about flavour stripped back to its purest form, letting each ingredient sing. This dish takes inspiration from his style — a luxurious fillet of cod, kissed with Greenfields saffron and gently poached in olive oil. It’s paired with a smoky tomato and barberry sauce, sharp and sweet in equal measure, and finished with a scattering of za’atar for depth. It’s refined enough for a dinner party but simple enough for a bold weeknight supper.
Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes
• 4 cod fillets (around 150 g each)
• 250 ml olive oil (for poaching)
• A pinch of Greenfields saffron threads
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 tsp Greenfields smoked paprika
• ½ tsp Greenfields hot chilli flakes
• 400 g chopped tomatoes (tinned)
• 50 g Greenfields barberries (soaked in hot water for 10 minutes)
• 1 tsp sugar
• ½ tsp Greenfields Himalayan pink salt (fine)
• ½ tsp Greenfields cracked black pepper
• 1 tbsp Greenfields za’atar, for finishing
• Fresh parsley, to garnish
Warm the olive oil gently in a deep pan, add the saffron threads and allow to infuse over low heat for 5 minutes.
Season the cod fillets lightly with salt, then slide them into the warm saffron oil. Poach gently for 12–15 minutes until opaque and just cooked through.
Meanwhile, make the sauce: in a separate pan, sauté the onion and garlic until soft.
Stir in the smoked paprika and chilli flakes, then add the chopped tomatoes, sugar, salt, pepper, and barberries. Simmer for 12–15 minutes until thickened and rich.
Plate the cod with a generous spoonful of the smoky tomato–barberry sauce. Scatter over za’atar and finish with parsley.
Calories: 385 kcal
Protein: 32 g
Fat: 18 g
Carbohydrates: 18 g
Fibre: 4 g
Salt: 1.2 g
I never thought cod could taste so luxurious — the saffron and barberries are genius together!
The ingredients used in this recipe could also be used to create…
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