Aquna Murray Cod, 200g fillet

200g fillet of Aquna Murray Cod fillet. Dry handled, pin boned, skin on.

We recommend oiling lightly and seasoning with salt and pepper, placing skin side down on the BBQ, or seasoned and then pan fried with ghee or murray cod fat in a pan on medium high heat. You can aid in the crisping of the skin by placing a Saint Peter Fish Weight or a saucepan halfway filled with water (to make it heavier) on top of the flesh side while cooking to weigh it down.