I made this recipe last week for the first time. Both Rick and I really, really enjoyed it and Nicholas ate some of it too!
2 tsp (10 mL)paprika
2 tsp (10 mL)thyme
2 tsp (10 mL)oregano
2 tsp (10 mL)black pepper
2 tsp (10 mL)cumin seeds
3 clove garlic, crushed
1/2 tsp (5 mL)salt
14 oz (400 g)frozen cod fillets, defrosted
2 tsp (10 mL)olive oil
Take all the herbs and spice and chopped them in a food processor or using a mortar and pestle along with about 3 cloves of garlic. Add a bit of olive oil to the mixture and blend it for 15 seconds or so.
Cut the fish into four portions if you need to and pat dry with a kitchen (paper) towel. Spread the spice mixture over both sides of the fish pieces. Cover with plastic wrap (cling film) and refridgerate for at least one hour.
Drizzle with olive oil and griddle or fry in a non-stick skillet for about 3 to 4 minutes on each side until opaque and cooked through.