If your experience of cod can be summed up in the word “battered,” you really haven’t been living your best seafood life. Deep-frying and dousing in vinegar isn’t the only way to enjoy this delicately flavoured fish.
RECIPE: Pan-Roasted Cod
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Zoe Adjonyoh knows how to treat a cod. The British Ghanaian chef rubs fillets with ground grains of paradise—a citrusy West African spice with hints of jasmine, believed to have aphrodisiac qualities—and gently sautés in groundnut oil, before finishing off in the oven. The cooked fillets are drizzled with olive oil and sprinkled with more grains of paradise (steady on), then served simply with lemon wedges and parsley.
Aphrodisiacal spices or not, this is one sexy cod dish.
