appetite magazine
Roast cod with sauce vierge
 
 
Author:
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
  1. To make the sauce vierge, combine the tomatoes, olives, capers, basil, spring onions and crushed chillies in a bowl.
  2. Add olive oil, a squeeze of lemon juice, season and chill.
  3. Heat the oven to 180C/Gas 4.
  4. Warm a non-stick frying pan with a little olive oil.
  5. Lightly season the cod with Maldon salt and fry the fish skin-side down until golden and crisp.
  6. Place the pan in the oven and cook for about 4 mins until it is opaque and just firm to the touch.
  7. Once cooked, remove from the oven and rest for 2 mins.
  8. To serve, spoon the sauce onto plates and top with the cod.
  9. Serve with wilted spinach.
Recipe by appetite magazine at https://www.appetitemag.co.uk/roast-cod-with-sauce-vierge/