If you are lucky enough to have a lemon tree in your garden or when in supermarket to find lemon with their leaves still attached, it’s nice to use them in cooking as they release such a wonderful zesty delicate flavour on fish just like on these cod fillets.
Have a look here for more inspiration: using-lemon-leaves-in-the-kitchen
Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins
- Cod fillets, fresh or frozen: 4 (about 600 g)
- Pitted Black olives, minced: a handful
- Lemon leaves: 4
- Pink Peppercorns, to taste
- Extra virgin olive oil (EVOO): to taste
- Salt and pepper: to taste
Pre-heat the oven to 180°C / 350 F / Gas 4.
Cut the black olives in small pieces.
Wash and delicately pat dry lemon leaves.
If you have fresh cod fillets cook them directly on the lemon leaves, otherwise for the frozen ones, blanch them still frozen for 2-3 minutes max, then drain and dry them with kitchen paper.
Place cod fillets on each lemon leaf, a pinch of salt, pink peppercorn and some minced black olives, close each lemon leaves with a toothpick so they won’t open during cooking.
Drizzle some EVOO on top.
Place the fillets wrapped in the lemon leaves on a baking tray, cook in the static preheated oven 10-15 minutes, serve.
You can also cook them in a pan:
Heat a couple of tablespoons of olive oil, then lay the fillets with the leaves. Cover with a lid and cook over low heat for about 5-6 minutes.