Seared Cod with Zhoug Sauce

4 servings

Ingredients

4 cod, snapper or tilapia fillets (170 g / 1/3 lb each), about 2.5 cm (1 in) thick
Salt and pepper to taste
2 tbsp (30 ml) high-quality extra virgin olive oil
Lemon wedges for serving
For the Zhoug: 4 cups (1 litre) lightly packed fresh coriander (leaves and stems – about 1 large bunch) | 1/2 tbsp (7.5 ml) ground coriander | 1 tsp (5 ml) salt | 1/2 tsp (2.5 ml) ground black pepper | 1/2 tsp (2.5 ml) ground cumin | 1/4 tsp (1.25 ml) ground cardamom | 2 garlic cloves, crushed | 2 serrano or jalapeño peppers, seeded | 1/4 cup (60 ml) high-quality extra virgin olive oil

Pat fish fillets dry and place on a paper towel–lined plate to remove excess moisture. This step is especially important if the fish was previously frozen.
In a food processor, combine all zhoug ingredients except oil. Pulse about 20 seconds until roughly chopped.
Add oil and blend another 30 seconds until smooth. Reserve 1/4 cup (60 ml) of zhoug for serving.
Season both sides of fish fillets with salt and pepper. Brush one side with half of the remaining zhoug.
Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Place fillets zhoug-side down. Brush the top with remaining zhoug. Cook 3–5 minutes without moving, until golden underneath.
Carefully flip fillets and cook about 3 more minutes until golden and opaque in the center.
Transfer to a serving plate.
Garnish with reserved zhoug and lemon wedges.