Soy-marinated cod with fennel, dill and apple

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A super-quick and simple dish, this soy-marinated cod recipe from Adam Stokes makes a scintillating starter, with the fresh flavours of fennel and apple matching perfectly with the delicate cod.




Soy-marinated cod

Fennel apple salad


  • Mandoline


To start the dish, marinate the cod in the soy sauce for 20 minutes. Remove the fish and pat dry
Slice the fennel very finely with a knife or mandoline and place in a bowl. Mix in a pinch of salt, a squeeze of lemon juice and some chopped dill
Toast the sesame seeds under the grill until golden. Cut the apple into thin batons and add to the fennel along with the sesame seeds
Preheat the oven to 200°C/gas mark 5
Place a large non-stick pan on a high heat with a small dash of oil. Evenly sear the cod, colouring for approximately 1 minute on each side. Place in the oven for 3 minutes, then remove and rest for 4 minutes to finish cooking through
  • 1 dash of olive oil
Give the fennel salad another mix and place into the centre of each plate. Place the cod on top of the salad, garnish with the coriander leaves and serve immediately

Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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