Smoked Murray Cod – how to do it

Getting the best out of a Murray Cod. The recipe.

Foraging for the best ingredients from local producers and the Queen Victoria Market, Lynton Tapp and Emma Dean transform simple produce into delicious meals to inspire the home cook.



  • 1 small murray cod
  • Salt
  • 1 butter knob
  • 1 lemon, zested & juiced
  • Salt, to taste
  • 1 small bunch parsley
  • 440 ml can white beans
  • 1 garlic clove
  • 1 sprig rosemary
  • Sourdough bread

  1. One hour before smoking, salt the cod, inside and out. Set aside in a cool spot to lightly cure.
  2. Prepare your hot smoker, and smoke the cod for 30 – 35 minutes, depending on the size of the fish.
  3. Whilst the fish is smoking, heat the butter in a pan and add the garlic, rosemary, beans and lemon zest and then season with the juice and also some salt.
  4. Toast the bread and butter generously.
  5. Serve the beans on the toast, with flaked Murray Cod and sprinkled with parsley. True camping fare!