Cod Loin Fillet Marinated with Lemon and Olive Oil

Cod loin fillet marinated with lemon and olive oil, served with a medley of green beans, peas and asparagus.

Read about our Pacific cod and Atlantic cod. View the range of frozen cod and fish dishes we have available.

Portions: 4


  • 4 x 140g Cod Loin Fillets
  • 1 Lemon (zest and Juice)
  • 100ml Olive Oil
  • 35ml White Wine or Cider Vinegar
  • 15g Dijon Mustard
  • 20g Soft Brown Sugar
  • 168g Sliced Green Beans (blanched)
  • 168g Garden Peas
  • 168g Baby Asparagus (blanched)
  • 5g Chopped Mint
  • 56g Butter
  • 28g Olive Oil
  • 1g Salt
  • 1g Coarse Ground Peppercorns


  1. Mix together the lemon zest, juice, olive oil, white wine vinegar, Dijon mustard and soft brown sugar.
  2. Pour over the cod loin fillet and leave to marinade for at least 4 – 6 hours. This step can be done overnight if required.
  3. The cod can be either grilled or roasted for this recipe.
    a) If grilling set the grill to a medium heat and place the cod on a lower shelf, and turn halfway through the cooking process. Baste with the dressing. Ensure the core temperature has been reached.
    b) If roasting then place in a moderate hot oven and then turn halfway through the cooking process. Baste with the dressing. Ensure the core temperature has been reached.
  4. In a medium sized saucepan, heat the olive oil and the butter, then add the beans, peas and asparagus. Toss gently in the pan until warmed through.
  5. Fold in the chopped mint and then season with the salt and pepper.
  6. Place a spoonful of the asparagus and pea mix onto a warmed serving plate and then top with the cod loin fillet.
  7. Drizzle with a little of the liquid from the cooked cod.