Berbere Cod with Garlicky Greens

Name: Berbere Cod with Garlicky Greens
Total time: 55 min
Yield: 2 servings
Ingredients: 360 g Skinless cod fillets; 450 g Potatoes; 200 g Kale; 3 cloves Garlic; 10 g Fresh ginger; 1 tsp Berbere spice blend; 1 whole Lemon; 1.5 tbsp Neutral cooking oil; 50 ml Water; 0.5 tsp Salt

Spice-coated cod, golden roast potatoes and gingery garlic kale make a bright, balanced plate with fresh lemon.

55 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Skinless cod fillets360 g
Potatoes450 g
Kale200 g
Garlic3 cloves
Fresh ginger10 g
Berbere spice blend1 tsp
Lemon1 whole
Neutral cooking oil1.5 tbsp
Water50 ml
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish. Check the berbere blend for mustard and other allergens.

Method

Start the potatoes

Heat a conventional oven to 220°C (425°F). Scrub the potatoes and cut into 2 cm pieces. Toss with 0.5 tbsp oil and 0.25 tsp salt on a baking tray. Spread out and roast for 25 minutes, turning after 15 minutes.

Prepare the greens and fish

Wash the kale, strip away the tough stalks and cut the leaves into short ribbons. Peel and mince the garlic and ginger. Check the two cod fillets for bones, remove any, and pat dry. Put them on a separate small baking tray. Mix the berbere with 0.5 tbsp oil and 0.125 tsp salt, then brush over the fish. Clean any surfaces that touched raw fish.

Roast the cod

Lower the oven to 200°C (400°F) and add the fish tray. Roast both trays for another 12–18 minutes, depending on fish thickness. The cod must reach 70°C (158°F) in the centre and flake into opaque pieces. The potatoes should be golden and tender; remove either tray earlier if it is ready.

Cook the garlicky kale

While the fish roasts, heat the remaining 0.5 tbsp oil in a lidded frying pan over medium-low heat. Stir the garlic and ginger for 45 seconds without browning. Add the kale, 50 ml water and the remaining 0.125 tsp salt. Cover and cook for 6–8 minutes, stirring once, until tender. Uncover and evaporate any excess water for 1–2 minutes.

Finish with lemon

Halve the lemon. Squeeze 1 tbsp juice from one half over the cooked kale; cut the other half into wedges. Divide the potatoes and kale between two plates, add one cod fillet to each and serve with the lemon wedges.

Use skinless cod and a mild berbere blend. This oven-baked fish plate borrows the red-spice and cooked-greens pairing without claiming a traditional preparation.

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