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Where nature enhances taste

Where nature
enhances taste

0

Where nature
enhances taste

0
A bold, rustic yet elegant dish of saffron-infused cod with a smoky tomato and barberry reduction, lifted by Greenfields spices — a recipe that brings a touch of Marco Pierre White’s dramatic flair to the home kitchen.

Saffron-infused cod with a smoky tomato and barberry reduction

Typically described as:

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.

Serves 4

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.

Soak the barberries well — this plumps them up and removes excess tartness. You can also make the sauce ahead of time for a quick finish on the day.

Calories: 385 kcal
Protein: 32 g
Fat: 18 g
Carbohydrates: 18 g
Fibre: 4 g
Salt: 1.2 g

In this recipe:

European
Fusion
Middle Eastern

I never thought cod could taste so luxurious — the saffron and barberries are genius together!

Cod, but make it luxury ✨ Saffron-poached, smoky, barberry-bright. A dish that Marco himself would nod at. Who’s ready to turn dinner into theatre? 🎭🐟

Food lovers who enjoy dramatic, stripped-back cooking with bold flavours and a sense of indulgence.

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