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Roast Cod, with Black Beans & Gin Chimichurri

Yay we made it to Friday and this week I thought I would make it a #fishfriday !

I love a good chimichurri it’s so versatile and really delicious with so many things. This time I thought I’d make it with a sophisticated gin from @brockmansgin - it really is like no other, with notes of blueberry, blackberry, lemon peel & coriander, it added a lovely depth of flavour to my chimichurri. An evening meal made in under 20 minutes, yet worthy of very special guests. [AD]


Serves 2

Gin chimichurri

1 clove garlic

1 green chilli - de-seeded

1 bunch fresh coriander

1/2 bunch flat leaf parsley

1 small shallot

1 tablespoon gin

1 teaspoon honey

Juice 1/2 lime

Salt & Pepper


Juice 1/2 lime

1 teaspoon honey

2 teaspoons olive oil

Salt and pepper

1 onion - finely chopped

2 cloves garlic - crushed

1 teaspoon chipotle chilli flakes

1 can black beans - rinsed and drained

100g fresh spinach

2 cod fillets


Preheat the oven to 210 degrees.

Blitz the chimichurri ingredients in a mini blender and set aside.

Sauté the onion until soft then add the garlic for 2 minutes. Add the black beans and warm through gently. Flavour with the chipotle flakes and season. Add a little more oil if too dry. Now add the spinach and cook until just wilted.

Mix the marinade together and coat the cod. Place in the oven for 10 minutes.

Assemble starting with the black beans, top with the cod and finish with the amazing gin chimichurri.

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