Easy curried lingcod

Prep time: 10 min

Total time: 35 min

Serves: 4


  • 4 lingcod portions Skin/Off (about 125-150g each)
  • 1 tbsp oil
  • 1 onion, chopped
  • 2 tbsp medium curry powder
  • Thumb-sized piece ginger, peeled and finely grated
  • 3 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • 400g can chickpeas
  • Zest 1 lemon, then cut into wedges
  • Handful coriander, roughly chopped


  1. Heat the oil in a large, lidded frying pan.
  2. Cook the onion over high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
  3. Cook for 8-10 mins until thickened slightly, then top with the cod.
  4. Cover and cook for another 5-10 mins until the fish is cooked through.
  5. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.


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