Black Lime Cod with Pico de Gallo

Black Lime Cod with Pico de Gallo

“Wow! That's a bitter, zingy and striking flavour. We loved it. Unusual combining citrus tang and bitterness so very well. Delicious.”

Ground Black Lime - Great Taste Award Winner

Method 

  1. A few hours prior to cooking the fish mix all the pico de gallo ingredients in a bowl and let the flavours start to develop.

  2. Lightly coat the cod with olive oil, then season with Fleur de Sel and Kampot Red Pepper.

  3. Sprinkle over the Black Lime and Cobanero Chilli, then add a knob of butter.

  4. Bake in the top oven for 7 minutes, then rest under foil for 2-3 minutes.

  5. On a plate add a few spoonfuls of pico de gallo, place your cod over the top, and serve with crushed new potatoes with Flowering Hyssop Thyme.

GET the spices
ingredients

For the cod

2 Cod fillets, skin off

Kampot Red Pepper

Kampot Fleur de Sel

Olive Oil

Ground Black Lime

Cobanero Chilli Flakes

For the Pico de Gallo

2 Tomatoes

½ Red Onion

1 Jalapeño Pepper

1 Garlic Clove

A bunch of Coriander

½ A Lime, juiced

Kampot Fleur de Sel

BoTree PR team