For the Aquna Murray Cod:

1x whole 800g Aquna Murray Cod, gutted & scaled 100 ml (31/2 fl oz)

Extra virgin olive oil

Sea salt flakes

Freshly cracked black pepper


For the gremolata

300 g (101/2 oz) good quality tinned hot smoked sardines, bones removed (optional), finely chopped

zest and juice of 4 lemons

3 garlic cloves, finely grated

100 g (31/2 oz) fresh horseradish, finely grated

300 ml (10 fl oz) extra-virgin olive oil

sea salt flakes

freshly cracked black pepper

20 g (3/4 oz/1 cup) flat-leaf (Italian) parsley leaves


For the cabbage salad

3 packed cups of finely shredded white cabbage

1 cup coarsely cut parsley


For the buttermilk dressing

250g mayonnaise

150ml buttermilk

30g Dijon mustard

3g onion powder

25ml apple cider vinegar


For the pickled currants

100g dried currants

150ml red wine vinegar, to cover


For the salt & vinegar pepitas

125g pepitas

50ml sherry vinegar pinch of salt


It is important when you take the Aquna Murray Cod out of the packaging you purchase it in, to firstly wipe it thoroughly inside and out and then transfer it to a wire rack.

Place in the refrigerator and allow the fan in the fridge to dry the skin out overnight.

The next day, place the whole Aquna Murray Cod in the centre of a cutting board and begin to scissor the fins from the top of the fish and from the collars on both sides.


To make the gremolata, place the sardine meat, lemon zest, garlic, horseradish and olive oil in a bowl. Stir to combine, then season to taste with salt, pepper and lemon juice. Set aside at room temperature.


For the charcoal grill, make sure the grill is hot and the charcoal has cooked down to hot embers.

Divide the coals across the floor of the charcoal grill to create a cooler side and a more intense side.

When you are ready to cook the fish, remove it from the refrigerator for at least 30 minutes before cooking. Brush the skin of the body, and head with a little oil and season liberally with salt flakes.

Place the body of the fish, skin side down, on a wire rack that sits on the grill bars over a high heat.

Cook for 3 minutes on each side or until nicely coloured, then move them both to the cooler side of the grill.

Cook the body, for approx. 10 minutes on both sides, or until a probe thermometer inserted into the thickest part of the fish reaches 42°C (107°F) at its thickest part. Remove from the heat and set the wire rack over a tray to rest.

While the fish is resting, stir the parsley through the gremolata.

On a large plate, spoon the gremolata into the centre of the plate and then place the rested grilled Aquna Murray Cod on top of that.

Bring cutlery to the table to divide up and share.



Combine all ingredients of the buttermilk dressing together in a mixing bowl, thoroughly.

For the pickled currants, place currants in a container and cover with vinegar. Best marinated for 1 day prior to use to soften the currants and pickle lightly.

For the salt & vinegar pepitas, combine all ingredients in a baking tray and mix together. Set oven to 150c and bake for 5 mins at a time, stirring every 5 min. Bake until all liquid has evaporated, and a uniform golden-brown colour is achieved.

To assemble the salad, place the shredded cabbage and herbs into a large mixing bowl and dress liberally with the buttermilk dressing to take it to a stage that resembles a coleslaw, this is at your discretion based on how wet you want the finished salad.

Add pickled currants to taste and then a big handful of the pepitas as these are salty, acidic & crunchy & seem to make the whole salad come together. Serve immediately.