Cod is a highly nutritious fish that also tastes great no matter how it is prepared. The fish is a rich source of low-fat protein, making it an excellent choice for people who would like to reduce their fat intake and improve heart health. Codfish also contains iodine, which is an important mineral for thyroid function, besides having a significant amount of omega-3 fatty acids, vitamins, and minerals. In addition, the fish is low in calories and contains only very small amounts of fat. Codfishes are omnivorous and have a cylindrical form with a greenish to brown belly and dense, flaky flesh. Its mild flavors and sturdy, flaky texture make it a go-to choice for fish and chips, fish tacos, and fish stews, among other foods. Here we look at preparing grilled cod fish served with sweet potato mash.

Serves: 4 people


  • Cod fish filet 720g
  • Sweet potato 250g
  • Asparagus 100g
  • Potato 200g
  • Salt 10g
  • Pepper 10g
  • Olive oil 30ml
  • Cream 20ml
  • Rosemary 5g
  • Garlic 10g
  • For lemon butter sauce
  • Lemon juice 30ml
  • Butter-40g
  • Salt-5g
  • Pepper 5g
  • Garlic 5g


  • Wash, debone and slice the cod fish to four filets
  • Marinate the filets with salt, pepper, rosemary, and garlic
  • Place a pan on heat, add olive oil, place the filets on the pan and sear both sides
  • Flip the filets until the two sides become golden brown and is juicy and tender
  • Wash and cut the potatoes, asparagus, and sweet potatoes
  • Blanch the asparagus and sweet potatoes
  • Roast the potato and asparagus, with butter, salt and pepper, and set aside

For lemon butter sauce

  • Heat a pan, add a tablespoon of butter and cook the garlic in it
  • Add the remaining butter and the lemon juice. Add seasoning for added flavor

For sweet potato mash

  • Peel and cut the blanched sweet potatoes and mash with potato masher
  • Place a pan on heat, add olive oil and chopped garlic, sauté well and strain through a sieve

To serve: Place the cod filet to one side of the plate and pipe your sweet potato mash around it. Arrange the roasted potato and asparagus to one side. Drizzle the butter lemon sauce over the filets and vegetables.

Creative, enthusiastic and with a passion for food, Chef Binu Joseph is currently Chef at The Regency Hotel Kuwait. With over 17 years of experience serving in luxury five-star properties in the region, Chef Joseph has an in-depth knowledge in preparing multiple cuisines, including Arabic, Asian, American, Continental and Indian dishes. In addition, his culinary skills in putting his own stamp on traditional dishes to create new combinations of flavors, textures and tastes allows him to prepare dishes that meet the tastes of the most discerning patrons. Chef Joseph now brings his versatility and 5-star culinary creativity to the pages of The Times Kuwait, with simple recipes that anyone can prepare using ingredients that are readily available in Kuwait.

Read Today's News TODAY... on our Telegram Channel click here to join and receive all the latest updates