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Serves 4
4 cod steaks, 9-12oz each in weight
1-2 tablespoons olive oil
½ tablespoon dried oregano
2 good handfuls of fresh flat-leaf parsley, very finely chopped
1 medium-sized fresh red chili, seeded and finely chopped
Salt and freshly ground black pepper
2 limes, halved
Wash the cod steaks in a little cold water and pat dry with paper towels. Using your hand, rub the olive oil into the cod steaks so that they are very lightly coated. Put the oregano, parsley, and chili into a bowl and mix. Season the cod steaks with salt and pepper and pat with the herb mixture.
Preheat the oven and a roasting tray to 425 degrees. Put the cod steaks into the roasting tray- they will sear and sizzle immediately. Add the halved limes to the tray and bake on a top oven rack, to slightly color the top of the fish for 10 minutes. When cooked, serve with the roasted limes, which you can squeeze over the fish before serving.
The cod is really nice with some boiled potatoes, simply cooked greens or a salad and some homemade aioli.
Jamie Oliver, The naked chef, pg 85
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1st Keep
 janetlsanders
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