Blue eye cod with fresh greens, dukkah and lemon & feta dressing

This simple dish marries bounty from land and sea, letting fresh produce tell the story
Inward Outward

This delicious recipe comes to us from Chef David Hill at the newly launched Workshop Kitchen and Coal Bunker Bar, part of the New England region’s refurbished heritage showcase at the Quality Hotel Powerhouse.


Lemon & feta dressing



Chop the kale and broccoli after discarding the stalks, peel and slice the fennel, red onion and place in a bowl.


Squeeze lemon juice over the vegetables, add the olive oil and season with salt and pepper.


For the dressing, roughly crumble the feta into a bowl, add olive oil, the juice of a lemon and combine gently.


Seal the fish skin side down and turn it over when golden brown.


Once brown on both sides, place into a preheated hot oven for 4 minutes until just cooked.


Serve fish on a plate with the kale mix, scattered pistachios, dukkah and a drizzle of the lemon & feta dressing.


Enjoy with a glass of Sauvignon Blanc or Pinot Gris.


Images and recipes from The Workshop Kitchen, Quality Hotel Powerhouse. Photography by Inward Outward.

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