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Slow-Cooked Aubergine Galette
Our tested Slow-Cooked Aubergine Galette: charcoal-grilled, generous, and balanced with garlic...
Greek · Dessert
Cod Crumble in lemon and oregano
Weeknight-friendly Cod Crumble with the lemon and oregano we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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