Shawarma-spiced baked cod with lemon

Have you had enough shawarma from me already? This will be quick.

Shawarma-spiced baked cod with lemon.

It’s the dry spice mix I’ve told you about before, mixed with olive oil, and used to marinate cod fish. Then cooked with lemon and finished with parsley.

I serve it with rice, a yogurt ‘sauce’ (plain yogurt, salt, parsley, lemon juice), some flatbreads and a crispy chopped salad.

When I know I want to make this for dinner I normally marinate the fish for the afternoon, but, honestly, you could just mix the spices and oil and brush it on before baking the fish. The flavour will be a little less, but still good.


To make this at home:

In a large bowl or baking dish, marinate the fish.

  • Combine 2 tbsp shawarma spice mix (click the highlighted name for a link to the recipe) with
  • 3 tbsp olive oil, then pour over
  • .5 kilo/1 lb of cod (or other firm white fish like haddock), turning the pieces to coat all the sides. (I cut 2 large fillets into 4 pieces, then gently cut them smaller with a metal  spatula when I removed them from the oven to the serving plate)

Cover the dish and refrigerate for 2 hours or up to overnight.

Thinly slice 1/2 a lemon and lay the pieces in a single layer on a sheet pan or roasting pan. Place the fish pieces on the lemon, pouring any remaining marinade from the dish over the top. Bake at 400 for 15 minutes; the fish will easily flake with a fork when it is done, and will probably start to separate a little as it cooks, without you’re even using a fork check.

Carefully transfer the cooked pieces to a serving dish, along with some of the lemon slices; pour any liquid in the pan over the fish & lemon. Sprinkle with chopped parsley and serve with additional lemon slices.

See? Quick.

Shawarma baked cod with lemon

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