Lanzarote's bilingual magazine

Lemon and Coriander Cod



  • 4 fresh cod fillets (skin on, bones removed)
  • 6 tablespoons soy sauce
  • 8 tablespoons sunflower oil
  • 1 teaspoon grated ginger root
  • Salt


  • 1 bunch coriander
  • 1 bunch rocket
  • Zest of half a lemon
  • 1 chopped garlic
  • Lemon wedges (peeled)
  • Virgin olive oil

Coriander mojo sauce

  • 1 bunch of coriander
  • A few parsley leaves
  • 4 garlic cloves
  • 1 green chilli
  • Pinch of cumin (seeds)
  • Juice of two lemons
  • ¼ cup virgin olive oil
  • Salt


Marinate the cod (skin side up) for 2-3 hours in soy sauce, sunflower oil and grated ginger mixture. Drain the cod and place fillets skin side down into hot sunflower oil and fry until crispy. Remove from heat and season to taste. Set aside.
To make the salad, mix the pre-washed and drained coriander and rocket leaves in a bowl. Add the grated lemon zest, chopped garlic and peeled lemon wedges and drizzle with the olive oil. Set aside.
For the Coriander mojo sauce, use a pestle and mortar to crush the coriander, parsley, garlic, chilli and cumin until you get a smooth paste. Stir in the lemon juice and oil and mix well to get the consistency of a sauce.
Serve the cod (skin side up) resting on a bed of salad with mojo sauce on the side.

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