Blackened Cod With peppers, bay leaves & preserved lemon

Blackened Cod With peppers, bay leaves & preserved lemon

Blackening is an American cooking term for frying fish with Cajun spices. If you’ve been to New Orleans you are sure to have eaten blackened catfish or an Oyster Po’Boy. Cooking cod in this manner works very well. The peppers and preserved lemon add a nice contrast. Serve it with some steamed rice or couscous.


  • 4 x 200g Cod Fillets
  • 1 clove garlic, crushed
  • Juice of ½ a lime
  • 2 tsp Cajun spices
  • 2 tbsp extra virgin olive oil
  • Salt & pepper
  • For the peppers
  • 2 tbsp extra virgin olive oil
  • 1 red pepper cut into large dice
  • 1 green pepper cut into large dice
  • 1 red onion finely chopped
  • 1 clove garlic finely chopped
  • 3 bay leaves
  • 1 generous splash of sherry vinegar
  • ½ preserved lemon finely diced
  • Salt & pepper


  1. In a bowl combine the olive oil, garlic, lime juice and Cajun spices, mix well, add the fish and season. Leave to marinate for 30 minutes.
  2. Heat the oil for the peppers in a saucepan and add the garlic and red onion, season with salt & pepper and cook for 3-4 minutes.
  3. Add the peppers and bay leaves, then turn down the heat and add the sherry vinegar, cover with a lid and cook until the peppers have softened slightly. Keep warm.
  4. Heat a non stick frying pan and when very hot place the cod fillets in it.
  5. Cook for around 4-5 minutes depending on the thickness of the pieces, then turn over carefully and cook for another 4 minutes until just cooked. The fish will feel firm to the touch when done.
  6. Divide the peppers between 4 plates and place the cod on top, spoon some of the preserved lemon on to each piece and serve.

Wine – Try a pinot grigio from Italy – Alois Lageder is an excellent producer.


Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet tags: Reduced fat, Gluten free

Number of servings (yield): 4

Copyright © Ivor O’Connor.

Tags: ,

Talk to Ivor

Follow Chef Ivor on Twitter and Facebook for news and new recipes.

2 Responses to “Blackened Cod With peppers, bay leaves & preserved lemon”

  1. Kiernan
    January 31, 2012 at 10:27 pm #

    Looks damn good and I’m starving – in front of a computer. So damn.

  2. February 9, 2012 at 3:22 pm #

    Made the Blackened cod with peppers, couldn’t find fresh Bay leaves ,so used dried, but a very tasty dish to make, and also very easy to follow, highly recommend it.

Leave a Comment