Sautéed cod with zhoug from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 119) by Christopher Kimball

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Notes about this recipe

  • foodgloriousfood on September 30, 2022

    My Zhoug ended up sticking to my pan a bit and I had to scrape it up and put it back on the fish. Next time I would just brush a little zhoug on the fish as a marinade before cooking, and leave it in the fridge to absorb the flavor before cooking instead of coating it thickly.

  • darcie_b on September 15, 2021

    I added some parsley to the zhoug and thought it was great with the mild fish. Easy weeknight dinner.

  • mpo on July 21, 2021

    I merged this zhoug recipe with the one from Sababa. So, my sauce had some parsley in it and way more garlic. Really delicious.

  • Zosia on May 12, 2021

    Zhoug was just what my previously frozen fillets needed. Delicious!

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