Pan-Seared Cod Yassa with Butter Rice and Roasted Peppers
West African fish yassa featuring pan-seared cod in a tangy mustard-lemon sauce with caramelized onions, Scotch Bonnet heat, and grains of paradise. Served alongside butter rice infused with ginger and garlic, topped with charred roasted red and yellow peppers and brined olives.
Ingredients
- 1 red pepper
- 1 yellow pepper
- 1 handful black olives, pitted and halved
- 2 tbsp butter
- ½ tsp grains of paradiseblack pepper1:1pantry staple
loses warm cardamom notes
- 2 tsp ginger, grated
- 2 clove garlic, grated
- 1 ¼ cups basmati rice, Tilda Pure
- 1 ¾ cups vegetable stock
- 1 pinch sea salt
- 2 tbsp oil
- 4 onion, sliced into thin half moons
- 4 clove garlic, crushed
- 1 tbsp ginger, grated
- 2 tsp smoked paprika
- 2 lemon, zested and juiced
- 1 tbsp Dijon mustard
- 2 cups fish stock
- 1 Scotch Bonnet chilli, finely chopped or kept whole and piercedhabanero1:1heat
similar Scoville range
- 1 ¼ lb cod fillet, cut into 4 pieceshalibut fillet1:1sustainablefish-free
similar flake and mild flavor
- lemon thyme, sprigsregular thyme1:1pantry staple
loses citrus complexity
- 2 tsp sea salt
- ½ tsp grains of paradise, groundblack pepper1:1pantry staple
loses warm cardamom notes
Instructions
- 1
Char peppers over an open gas flame using metal tongs, rotating until all sides blacken, about one minute per side.
- 2
Wrap blackened peppers tightly in foil and steam for 5 minutes.
- 3
Once cooled, peel away blackened skins, remove stems and seeds, and finely slice.
- 4
Toss sliced peppers with halved olives, pinch of sea salt, and lemon zest. Set aside.
- 5
Wash rice in a colander with cold water.
- 6
Melt butter over low heat in a medium saucepan. Crush grains of paradise and add to butter along with grated ginger and garlic.
- 7
Cook for 2 minutes, then add drained rice and stir.
- 8
Pour in vegetable stock, water, and sea salt. Bring to boil, then reduce heat, cover, and simmer for 10 minutes.
- 9
Fluff rice with a fork.
- 10
Heat oil in a saute pan and add sliced onions with a pinch of sea salt.
- 11
Cook over low-medium heat for 10 minutes, stirring occasionally, until softened and translucent.
- 12
Add crushed garlic, grated ginger, and smoked paprika. Stir and cook for 2 minutes.
- 13
Mix lemon juice, lemon zest, and Dijon mustard. Add to pan with fish stock and stir well.
- 14
Add finely chopped or pierced Scotch Bonnet chilli.
- 15
Cook uncovered for 10 minutes to slightly thicken the sauce.
- 16
Add sea salt and carefully lower cod pieces into sauce with lemon thyme sprigs and freshly ground grains of paradise.
- 17
Cook covered over medium heat for 10 minutes. If using skin-on fish, remove after 5 minutes and grill in preheated oven for final 5 minutes to crisp skin.
- 18
Serve fish with butter rice and pepper salad.
Tips
Drain washed rice thoroughly before adding to spiced butter to prevent spattering.
Pierce Scotch Bonnet whole and keep in sauce if you prefer milder heat; remove before serving if desired.
For skin-on cod, transfer to oven after 5 minutes in sauce to achieve crispy skin while keeping flesh moist.
Good to Know
Refrigerate cooked fish and sauce separately from rice in airtight containers for up to 2 days. Reheat gently on stovetop.
Prepare pepper salad up to 1 day ahead. Cook rice and yassa sauce up to 4 hours ahead; reheat gently before adding fish.
Plate cod fillet over butter rice and top with or alongside roasted pepper and olive salad. Spoon yassa sauce over fish.
Common Mistakes
Do not skip draining rice before cooking to avoid mushy texture and oil splattering.
Do not skip steaming peppers in foil after charring to avoid difficulty peeling blackened skin.
Do not cook fish uncovered for the full duration if using skin-on variety; finish under grill to prevent overcooked flesh.
Substitutions
similar flake and mild flavor
similar Scoville range
firmer flesh, slightly different flavor profile
significantly spicier, adjust quantity
loses citrus complexity