Cod is a generous fish. It doesn’t ask for much — good heat, a confident hand with seasoning, and something interesting to lean against. In this recipe, that something is a layer of Fume-eh Smoked Muhammara pressed onto the top of the fillet and finished with a handful of roughly crushed walnuts that toast in the oven into a crust that crackles when you break into it.
The muhammara does everything: it bastes the fish as it bakes, the balsamic caramelises faintly at the edges, the cumin perfumes the whole dish, and the smoked red pepper brings a sweetness that cuts through the natural richness of the cod in exactly the right way. Underneath, a pan of wilted greens dressed with olive oil and lemon keeps the whole thing grounded.
It is ready in under thirty minutes, it is elegant enough for company, and it is the kind of weeknight dinner that makes you feel like you know what you’re doing in the kitchen. Which, with a jar of Smoked Muhammara on hand, you do.
Serves 4 • 28 min • Ovenproof baking dish
INGREDIENTS
— 4 cod fillets, skin off, approximately 150 g each
— 4 tbsp Fume-eh Smoked Muhammara
— 60 g walnuts, roughly crushed (not too fine — you want texture)
— 2 tbsp extra virgin olive oil
— 1 lemon, zested and halved
— 2 large bunches of greens (Swiss chard, kale, or spinach), washed and roughly chopped
— 2 cloves garlic, thinly sliced
— Flaky sea salt and cracked black pepper
— Fresh flat-leaf parsley or dill, to finish
METHOD
1. Preheat your oven to 210°C (410°F). Pat the cod fillets dry and place them in a lightly oiled baking dish. Season well on both sides with salt and pepper.
2. Spoon a generous tablespoon of Smoked Muhammara onto the top of each fillet and spread it evenly with the back of the spoon, going right to the edges. Press the crushed walnuts firmly into the muhammara layer so they form a rough crust. Finish with a small drizzle of olive oil and the lemon zest scattered over the top.
3. Bake for 14–18 minutes, depending on the thickness of the fillets. The fish is ready when it flakes cleanly with a fork and the walnut crust has turned golden and fragrant. Do not overcook — cod goes from perfect to dry quickly.
4. While the fish bakes, warm a large pan over medium heat with a splash of olive oil. Add the sliced garlic and cook for 60 seconds until fragrant and just beginning to colour. Add the greens and toss in the pan with a pinch of salt, wilting them for 2–3 minutes until just tender. Squeeze over a little lemon juice and remove from the heat.
5. Divide the wilted greens between four plates. Lay the baked cod on top, crust side up. Finish with fresh parsley or dill, a wedge of lemon on the side, and an extra small spoonful of Smoked Muhammara if you like.
ABOUT THE PRODUCT
Fume-eh Smoked Muhammara is made from whole red peppers cold-smoked over natural wood, then slow-processed with toasted walnuts, aged balsamic vinegar, fresh lemon, and cumin. At 33 calories per serving, it’s one of the most flavour-dense, guilt-free ingredients you’ll keep in your pantry. Available at fumeeh.com and at select specialty retailers across Canada.