Image from FISH by Tom Aikens Published by Ebury Press ISBN 9780091924928

Cod Ceviche with Lemon and Thyme

Ingredients Serves 4

  • 400g day boat line caught cod fillet (can also use mackerel, salmon or sea bass)
  • zest of 2 lemons and juice of 1 lemon
  • 80ml olive oil
  • coarse sea salt
  • fresh milled black pepper
  • 2g picked lemon thyme leaves
  • micro salad leaves
  • salad burnet
  • basil cress
  • bulls blood lettuce
  • sorrel leaf
  • mixed fresh herbs like, chervil, chives, dill, tarragon, etc.