Praise Cod!

Vividly transport yourself to a quaint coastal town on the Amalfi Coast for some freshly caught Italian fish and Sicilian lemons with a spicy twist (private yacht, copious amounts of rosé or Aperol, and a very strong imagination required). 

Buon appetito. 

Serves: 2
Difficulty: Easy(ish)
Time: 15 minutes prep. 20 mins cooking.
Deliciousness: 9.8/10



Step 1: Head to your local market (Prahran Market for us) and grab the fresh ingredients. Any white fish will cut the mustard, so pick your favourite - we recommend Claringbold’s Quality Seafoods for the freshest fish, but all reputable seafood merchants get our seal of approval.


Step 2: Slice the lemon and create a citrusy bed on a large piece of tin foil. 

Whip up a tasty marinade with the oil, Agri Fermented Green Sriracha, Bodega Deli Fricken spice and salt, then spread over your fish from head to tail. We’re a little slap dash with measurements, and our advice is to eyeball it based on your palette! 

Gently lay the fish fillets on their lemony bed, kiss them on the forehead, read them a quick bedtime story and fold the foil blanket over them. Place in a pre-heated oven (fan-forced 180℃ will do the trick) and leave the fish to dream for 15-20 mins. 

Step 3: Slice your zucchinis into strips, lengthways, and chuck them in a large frying pan with a knob of butter and chopped garlic. Fry until golden brown on both sides. Season with salt and pepper. (hint: you can keep the zucchini strips warm in the oven while you wait for the fish).

Step 4: Using the same pan (because we hate washing up!), fry up 4 slices of pineapple (the lazy version - pineapple rings in a tin - are also entirely acceptable here). They’ll only need a few minutes to caramelise per side. 

Step 5: Dish up! Wake the fish from their slumber. On a large serving platter, assemble the zucchini strips in a pretty lattice pattern to impress your significant other (if you’ve been together for years, just slap the zucchinis on the plate). 

Layer the fish on top, strategically placing the lemon and pineapple slices for aesthetic value. Crumble some feta and parsley over the dish and sprinkle a few chilli flakes for a spicy kick. 

Step 6: Add Agri.


The hardest part of this recipe was settling the household green vs red sriracha battle. I’m a sucker for the earthy tang of our Fermented Green Sriracha, while the other half favours a spicy hit of our Fermented Red Sriracha. Truth be told, either works on this dish, or if you can’t decide, a splash of both is advised.


Let us know how far your Italian visualisation went - bonus points for learning some lingo!

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