Sumac Crusted Cod, Imam Bayildi and a Raisin Puree.

Sumac Crusted Cod, Imam Bayildi and a Raisin Puree.

I was inspired by this Sumac crusted cod after looking through website. They supply pretty much every spice you have never heard of. If you ever get stuck in a rut of using the same spices, check out their website for some inspiration.

Ok, so most people have just said “Imam Bayildi what?” Even the most enthusiastic of food blogger may not even have heard of this, I hadn’t. You will be have been pleased with yourself when you discovered this or give it a try. It is basically Turkish caponata. Probably bordering on Eastern Turkish as the spicing is essentially Middle Eastern. Like any good “stew” it improves with time spent in the fridge. 48 Hours in the fridge is ideal, but it tastes so good it won’t last that long. I believe this dish is one of the most attractive I’ve produced, but again is very basic to put together. The fish is just a skinless cod loin, one side is then dredged in flour with a heavy dose of paprika thrown in. The spicing of the imam and the paprika are then complemented perfectly with the sweet/cooling raisin puree.

I had no idea how to make a raisin puree, the results I attained were delightful but if anyone has a better recipe/suggestion please throw it my way.[purerecipe]


  • 4 Skinless. Cod Loins
  • 3 Tbsp Flour
  • 1 Tbsp Sumac
  • Imam Bayildi

  • 3-4 Tbsp Olive oil
  • 2 Large, diced Aubergines
  • 1 Diced Onion
  • 3 Cloves Garlic
  • 1 Tsp Ground Allspice
  • Good Pinch Cayenne Powder
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 100g Chopped Tomatoes
  • Handful of leaves Fresh Mint
  • 2 Tbsp Chopped Coriander
  • Raisin Puree

  • 75g Raisins
  • 150ml White wine(Reisling type)Not too dry
  • To taste Sugar
  • New Potatoes to serve

    Toasted Pistachios.


  1. Caramelise the aubergines in some hot olive oil. Remove from the pan and drain in a colander. Add the onion back to the pan until softened. Add the all the spices and cook for 5 mins. Now add the tomaotes and the aubergine. Cook over a low heat until it all turns slightly mushy. Season well and add the herbs. Keep warm if serving immediately or cool and set aside in the fridge.
  2. For the raisin puree, bring the wine to the boil with the raisins. Flame off any alcohol, take off the heat and let the raisins plump up. Once they have, 30mins, puree in a food processor. If its too thick add a splash of water, too thin put back on the heat to thicken. Season with salt and pepper.
  3. For the fish, mix the sumac into the flour and some seasoning. Make sure it is very red. Now cook the floured side of the fish over a high heat for 5-6 mins. This ensures a good crust. Once the fish is cooked two-thirds of the way up, flip over and cook for a further minute. Turn off the heat and let the fish continue to cook in the residual heat.
To serve, reheat the Imam and spoon vertically on a plate. Place a few new potatoes on top of this followed by the fish. Make some nice swooshes of the puree on the sides and scatter the pistachios around.


  1. What a lovely dish, Dave. I would find the raisin purée a bit too sweet so instead of the not too dry wine, I might add a splash of acid, such as wine vinegar. I always thought paprika burned when cooked on high, did it taste OK?

    • Dave Crichton

      The vinegar would be nice, I may have an experiment on the next one I make. I believe the flour and moistness from the fish help protect the paprika. I may have just got lucky.

  2. Dave, your presentations are incredible. Your paprika crusted cod looks delicious and tender. The taste of the Imam Bayildi and raisin puree also sound and look great!

  3. Pingback: French Boned Chicken Leg and Imam Bayildi - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.