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Sautéed Cod with Zhoug

Sautéed Cod with Zhoug

By Courtney HillApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Zhoug, a spicy pesto-like condiment with a base of cilantro and often parsley, is said to have Yemeni origins, but it is popular throughout the Levant and Middle East. Its zip and pungency comes from fresh chilies, a small handful of spices and fresh garlic. Olive oil supplies fruity richness. We found zhoug just the thing to add bold, bracing flavor to mild-tasting fillets of white fish. Readily available cod works well in this recipe, but snapper and tilapia also are good. Whichever you choose, for quick, even cooking, look for fillets no thicker than about 1 inch. Be sure to dry the fish well by patting it with paper towels, especially if it was previously frozen; removing excess moisture helps ensure they brown well in the pan.

Tip

Don’t leave the cilantro wet after rinsing. Be sure to dry it well so there’s no residual water to cause sogginess during processing. Also, don’t move the fish around once it’s in the skillet, and don’t worry if it releases a little a liquid during cooking. The skinless fillets are delicate, so minimal maneuvering is best to keep them intact, as well as for best browning.

Ingredients
  • 4

    cups lightly packed fresh cilantro leaves and tender stems (about 1 large bunch), roughly chopped

  • 2

    medium garlic cloves, smashed and peeled

  • 2

    serrano chilies, stemmed, halved and seeded

  • 1½

    teaspoons ground coriander

  • ½

    teaspoon ground cumin

  • ¼

    teaspoon ground cardamom

  • Kosher salt and ground black pepper

  • ¼

    cup plus 2 tablespoons extra-virgin olive oil, divided

  • 4

    6-ounce skinless cod, snapper or tilapia fillets, each about 1 inch thick, patted dry

  • Lemon wedges, to serve

Step 1

In a food processor, combine the cilantro, garlic, chilies, coriander, cumin, cardamom, ½ teaspoon each salt and pepper. Process until roughly chopped, about 20 seconds.

Add the ¼ cup oil and process until smooth, about another 30 seconds. Transfer ¼ cup zhoug to a small bowl; set aside for serving.

Step 2

Season the fish all over with salt and pepper, then brush the boned sides with half of the remaining zhoug. In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering.

Add the fillets zhoug-side down, brush the tops with the remaining zhoug and cook, undisturbed, until golden brown on the bottoms, 3 to 5 minutes.

Step 3

Using a wide metal spatula, carefully flip the fillets. Cook until golden brown on the second sides and the fillets are opaque throughout, about 3 minutes.

Using the spatula, transfer the fillets to a platter. Serve with the reserved zhoug and lemon wedges.

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