Chef patron Simon Walsh, of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his menus. Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855, www.longsandsfishkitchen.com
Roast cod with sauce vierge
Author: Simon Walsh
Serves: 2
Ingredients
- 2 cod fillets, skin on
- 50g Piccolini tomatoes, diced
- 50g Kalamata olives, diced
- 20g fine capers
- 3g torn basil
- 10g spring onions, sliced
- 60ml Kaltur extra virgin olive oil
- small pinch crushed chillies
- lemon juice, to taste
- Maldon salt to season
Method
- To make the sauce vierge, combine the tomatoes, olives, capers, basil, spring onions and crushed chillies in a bowl.
- Add olive oil, a squeeze of lemon juice, season and chill.
- Heat the oven to 180C/Gas 4.
- Warm a non-stick frying pan with a little olive oil.
- Lightly season the cod with Maldon salt and fry the fish skin-side down until golden and crisp.
- Place the pan in the oven and cook for about 4 mins until it is opaque and just firm to the touch.
- Once cooked, remove from the oven and rest for 2 mins.
- To serve, spoon the sauce onto plates and top with the cod.
- Serve with wilted spinach.
