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Cod with Wasabi, Soy and Olive Oil dressing

Prep Time:

15 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

Wasabi shouldn't just be used for sashimi - it's great with cooked fish as well. Mixed with soy sauce and a good quality olive oil, it gives a steak steak a whole new dimension. I tend to use wasabi from a tube for this recipe - purists will say it isn't as good as the "real thing" but I find it carries a lot more punch which enables it to hold it's own against the olive oil.


2 boneless cod fillets with skin ( 300g-400g / 10 - 15 oz)

2 spring onions

1/4 yellow or any colour bell pepper

4 baby tomatoes (or 1 small tomato)

1/2 tbsp wasabi

1.5 tbsp soy sauce

1 tbsp + 1.5 tbsp extra virgin olive oil

1-2 tbsp plain flour

a handful of rocket or other salad leaves, rinsed


chop the spring onion, bell pepper and tomatoes finely. put the vegetables in a bowl and set aside

combine the soy sauce, wasabi and 1 tbsp of olive oil in a bowl.  mix well and then add to the chopped vegetables

scatter the plain flour over both sides of the cod

heat a frying pan and 1 - 1.5 tbsp of olive oil. once the oil is hot,  fry the cod fillets skin down for about 4 minutes with a lid on.   adjust the heat if you think the fillets are sticking

carefully turn the cod fillets over and fry a further 4 minutes with the lid on

now place half of the rocket on each plate in a pile.  gently place the cod fillet on top of the rocket. drizzle  the wasabi, soy & olive dressing over the cod

serve with fresh white rice

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