BBQ Baked Murray Cod with Smoky Capsicum Sauce

BBQ Baked Murray Cod with Smoky Capsicum Sauce

Cooking time


Heat a BBQ over a high heat, add the capsicum and cook until blackened. Add the tomato and cook until lightly coloured. Remove and place in a bowl covered with cling film to sweat. Remove skins from both. Finely slice the capsicum into strips and roughly chop the tomato. Place in a bowl and season with salt.

To make the sauce, place all of the ingredients into a small pot over a low heat and gently cook for 15-20 minutes, ensuring it does not boil. Cool to room temperature. Use a slotted spoon to remove larger pieces and place in a mortar and pestle. Pound until smooth. Then slowly pour in the flavoured oil to the mortar to make into a sauce (alternatively use a stick blender to blitz until smooth). Fold through capsicum and tomato.

Oil fish with Cobram Estate Light Flavour Extra Virgin Olive Oil and season all over, including cavity with salt. Place lemon in cavity and then grill on hot BBQ for 3-4 minutes on each side (size dependant) or until cooked through and crisp on the outside.

Serve fish dressed with smokey BBQ capsicum sauce and garnish with parsley.

Ingredients Chevron Icon

BBQ Baked Murray Cod

1 x whole Murray cod (about 500g), cleaned and gutted

1 lemon, sliced

1 whole ripe tomato, halved

1 red capsicum

Small handful each of basil and parsley, to serve

Smoky Capsicum Sauce

2 small red chillies, chopped

4 cloves garlic, chopped

1 x 3cm piece of ginger, chopped

2 tsp sweet smoked paprika

1 tsp dried oregano

1 tbsp caster sugar

½ tbsp white vinegar

80ml Cobram Estate Light Flavour Extra Virgin Olive Oil, plus a little extra

Salt & pepper