- 600g whole farmed Murray Cod – scaled, gills removed and gutted
- 50ml olive oil
- Salt and pepper to taste
- 250ml white wine
- 1 lime
- 1 lemon
- 1 grapefruit
- 2 spring onions
- 2 sprigs dill
- ½ cup chopped parsley
- ½ cup chopped rocket
- 30g raw almonds
Select one Riverland Farmed Murray Cod, your favourite Riverland olive oil and any Riverland white wine of your choice.
Splash the cod with olive oil and Riverland wine then sprinkle with pepper and salt.
Place the cod in a large fry pan or on a flat plate BBQ ((It’s best if you have a lid as the steam helps the cooking process.) Every now and then splash with more Riverland white wine … and then pour some in the glass and sip.
Cooking time will vary depending on the size of your fish but check it after 6-8 minutes and when about half cooked, turn, splash with a little more white wine and sip some more yourself.
Segment or slice a peeled range, lime, lemon and pink grapefruit (all from the Riverland of course!) Finely chop spring onions, dill, parsley and rocket (we get ours fresh from Riverland Aquaponics) and toast some slivered Riverland almonds.
When the fish is cooked, place on large plate or platter and top with the chopped spring onion, dill, parsley and rocket. Place the citrus segments or slices to get the best colour pattern. Sprinkle the toasted almonds on top and drizzle the entire dish with more Riverland olive oil.
Fill your glass with the remaining white wine and enjoy the fabulous fresh flavours the Riverland has to offer.