A fresh and vibrant dinner for hot days.

Ingredients

Serves 4

For the cod: 

  • 1 x 500g fillet of cod - pin boned 
  • Fine sea salt for salting

For the tomato salad:

  • 4 heirloom tomatoes - room temperature, Sliced in different shapes and sizes
  • 2 tbsp capers - rinsed under cold water
  • 2 red onions - sliced very thinly
  • handful of parsley leaves, chopped
  • Drizzle of extra virgin olive oil
  • Sea salt and freshly ground black pepper

For the salsa verde:

  • Selection of green herbs including mint, flat parsley & basil
  • 10 anchovy fillets
  • 75g capers - rinsed
  • 1 tbsp dijon mustard
  • 1 tbsp red wine vinegar
  • Juice of 1/2 lemon
  • Extra virgin olive oil
  • Salt and pepper

Method

For the salsa: 

  1. Place all the ingredients except the olive oiling a blender. Season with salt and pepper.
  2. Slowly blend in with the olive oil until you reach your desired consistency. Taste and adjust the seasoning.
  3. Place in an airtight container or sterilised jar until needed.

For the cod: 

  1. Take the cod fillet and lightly dust the flesh side only in fine sea salt all over.
  2. Roll tightly in cling film and place in the fridge for one hour. Doing this helps the cod firm up and will be less likely to break up when cooked. 
  3. Remove the cod from the fridge and wash thoroughly to remove the salt. Dry well and roll again in cling film.
  4. Leave in the fridge for at least 3 to 4 hours (ideally overnight). Remove from the fridge and cut into 4 even portions. Take off the cling film from each portion. 
  5. Preheat your oven to 180oC. 
  6. Place a pan over a medium to high heat and place down a sheet of greaseproof paper. Add a drizzle of oil.
  7. Once the oil is hot add the cod, skin side down and cook for 2/3 minutes. Transfer to the oven and cook for 5 minutes or until your reached your preferred cooking temp.
  8. Remove from the oven, turn the cod over so that it is skin side up and on a low heat add a knob of unsalted butter and baste for 1 to 2 minutes. Remove and keep warm. 

For the salad:

  1. Place the cut tomatoes into a bowl. Allow them to come to room temperature.Add the sliced red onion. Drizzle with olive oil and season. Sprinkle with capers and parsley.
  2. When ready to serve place the tomato salad in the centre of your serving dish. Place the cooked cod on top and drizzle with the salsa verde and serve.
  3. Drizzle some more olive oil around.