Serves 2


2 cod portions

1 tsp Paprika

1 tsp dried Parsley

1/2 tsp Oregano

1/2 tsp Chilli Powder

1/2 tsp Garlic Powder

1/4 tsp Cumin

1/4 tsp Salt

1/4 tsp freshly ground Black Pepper

1/8 tsp Cayenne Pepper

2 tbsp Rapeseed Oil (divided)

1 tbsp unsalted Butter

Zest and Juice of 2 Limes



  1. In a small bowl combine all of the spices and mix well.  Using 1 tbsp. of rapeseed oil, brush the cod and then rub with the spice mixture.  You will use the entire rub, so make sure to coat them very well.  Refrigerate for at least 30 mins, or up to 12 hours.
  2. Preheat the oven to 180 degrees. Place the cod portions into the cook bag and cook in the oven for 15-20 mins – the fish will flake easily and be opaque throughout with it’s cooked through.
  3. Meanwhile in a small saucepot, melt the butter with the remaining tbsp. of rapeseed oil.  Add in the lime zest and juice and swirl the pan to mix.

Serve the cod over brown rice and corn, if desired and top with the lime butter