1 litre of water + 100g salt
30g caster sugar
Fine zest of ½ lemon
4 Portions of cut cod fillet of 150-180g
50ml olive oil
3 cloves garlic
Zest of 1 lemon
Few sprigs thyme
10 crushed black pepper
Large pinch of coarse sea salt
2 litres of water + 40g salt
100g olive oil
250g baby potatoes
12 turns of milled black pepper
5g salt
8 ripped leaves of basil
20g mixed chopped black & green olives
2 tbsp of tomato puree
1 tbsp olive oil
Large pinch of oregano
Large pinch of dried thyme
2 tsp aged balsamic vinegar
8 turns of milled black pepper
Large Pinch salt
Mix together!
2 medium sized courgettes
Tomato sauce as above
5-6 sliced sundried tomato pieces soaked in hot water
The above soaking water
5-6 ripped leaves of basil
50-100ml olive oil
8 turns of milled pepper
2g coarse sea salt
A little lemon juice & zest
Toasted pine nuts
First brine the cod to make it moister and more flavoursome. This also firms up the fish and makes it cook quicker.
Whisk the above together until the salt & sugar has dissolved, then add the cod for 15 minutes. Remove the cod and place onto a rack to drain before placing into the fridge for 20 minutes to air dry.
Place all the ingredients into a bowl, mix well and then place your fish in the bowl. Place onto a tray with parchment paper, season, then into the oven to bake at 140c for approx. 10-12 minutes.
Finish with a little lemon juice.
Place the baby potatoes into a pan with the water and 40g salt, then place onto the heat. Bring to a simmer, cooking for 20-25 minutes until tender. Drain the water and then crush with a masher, adding the olive oil as you mash. Add the remaining salt, olives & mix together with the basil.
Heat a medium sized sauté pan, add the olive oil, and when hot add the courgette, salt & pepper, cooking for 2-3 minutes on a high heat to get a little colour. Add the tomato water and reduce all the way down. Add the tomato sauce, cherry tomato confit, soaked sundried tomato, cook for 2-3 mins, then add the pine nuts, fresh lemon zest with a micro plane & the basil & pine nuts.
Cooked cod
Olive Mash
Cooked courgette
Place the fish onto the plate and the mash and courgette on the side.
1 litre of water + 100g salt
30g caster sugar
Fine zest of ½ lemon
4 Portions of cut cod fillet of 150-180g
50ml olive oil
3 cloves garlic
Zest of 1 lemon
Few sprigs thyme
10 crushed black pepper
Large pinch of coarse sea salt
2 litres of water + 40g salt
100g olive oil
250g baby potatoes
12 turns of milled black pepper
5g salt
8 ripped leaves of basil
20g mixed chopped black & green olives
2 tbsp of tomato puree
1 tbsp olive oil
Large pinch of oregano
Large pinch of dried thyme
2 tsp aged balsamic vinegar
8 turns of milled black pepper
Large Pinch salt
Mix together!
2 medium sized courgettes
Tomato sauce as above
5-6 sliced sundried tomato pieces soaked in hot water
The above soaking water
5-6 ripped leaves of basil
50-100ml olive oil
8 turns of milled pepper
2g coarse sea salt
A little lemon juice & zest
Toasted pine nuts
First brine the cod to make it moister and more flavoursome. This also firms up the fish and makes it cook quicker.
Whisk the above together until the salt & sugar has dissolved, then add the cod for 15 minutes. Remove the cod and place onto a rack to drain before placing into the fridge for 20 minutes to air dry.
Place all the ingredients into a bowl, mix well and then place your fish in the bowl. Place onto a tray with parchment paper, season, then into the oven to bake at 140c for approx. 10-12 minutes.
Finish with a little lemon juice.
Place the baby potatoes into a pan with the water and 40g salt, then place onto the heat. Bring to a simmer, cooking for 20-25 minutes until tender. Drain the water and then crush with a masher, adding the olive oil as you mash. Add the remaining salt, olives & mix together with the basil.
Heat a medium sized sauté pan, add the olive oil, and when hot add the courgette, salt & pepper, cooking for 2-3 minutes on a high heat to get a little colour. Add the tomato water and reduce all the way down. Add the tomato sauce, cherry tomato confit, soaked sundried tomato, cook for 2-3 mins, then add the pine nuts, fresh lemon zest with a micro plane & the basil & pine nuts.
Cooked cod
Olive Mash
Cooked courgette
Place the fish onto the plate and the mash and courgette on the side.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.