Secondi Piatti: Meat, Fish, Eggs, Cheese

Cod Fillets in Lemon Leaves

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, please use them in cooking because they release such a wonderful zesty delicate flavour on fish just like on these cod fillets.

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 the 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 olive oil on top.
Place the fillets wrapped in the lemon leaves on a baking tray, cook in the oven for about 10-15 minutes and serve right away.

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.

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