Cajun Spiced Red Cot Filet

During my lunch break last week, I went to my favourit book store in Wellington, Unity Books. Mainly to look for a book about Tonga (hurray – we are going there in July), but of course I couldn’t pass the cookbooks without quickly flicking through a few.

I found this wonderful book: The New Zealand Seafood Cookbook and couldn’t stop looking at the beautiful and mouthwatering photos. One recipe in particular made me feel hungry… I didn’t want to buy it because I am still feeling guilty for owning so many cookbooks and still buying more. Sometimes I simply ignore it, but sometimes I can’t.

So what to do if you desperately want to cook this meal, but don’t want buy the book it is in? I tried to remember everything, rushed in the next grocery store, bought everything I needed and at the time I arrived at home, I had almost forgotten everything. But my shopping bags reminded me of the basics and so I was able to create a wonderful, wonderful dinner.

Cajun Spiced Red Cot Filet.

Serves: 2
Source: The New Zealand Seafood Cookbook


Spice Mix:

1/2 tsp garlic salt
1/2 tsp ground paprika
1/2 tsp parsley, dried
1/2 tsp thyme, dried
1/4 tsp sage, dried
1/2 tsp black pepper


10 green asparagus spears
1 tsp olive oil
1 tsp garlic salt
6 small tomatoes
1 tsp olive oil
1/2 tsp lemon pepper
2 x 200 g red cot filets
1 tsp olive oil
Spice mix as above


  1. Preheat oven to 180°C.
  2. Mix ingredients for spice mix in a small bowl. Set aside.
  3. Peel asparagus stems, brush with olive oil and sprinkle with garlic salt.
  4. Preheat griddle pan and grill aspargagus for about 5 minutes. Put on a plate and place in oven to keep warm.
  5. Place tomatoes on a backing tray, rub with olive oil and sprinkle with lemon pepper. Bake in oven for 5 minutes.
  6. Dust red cot fillets in spice mix.
  7. Lay some aluminium foil in the griddle pan and brush with olive oil. Place fish presentation-side down on the foil and cook for 4 minutes. Turn fish over and cook for approximately another 3 minutes.

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