A Love for Food by Daylesford

Author:Daylesford
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2013-08-05T04:00:00+00:00

Cod with Lemon, Parsley and Tomato Butter

Much has been written about the depletion of cod stocks, but we buy our cod only from fisheries that are well managed and sustainable. Choose nice fat pieces of fillet that have been cut from a big fish. Serve this with mashed potato.

SERVES 4

4 large red vine tomatoes, or 20 cherry tomatoes

4 x 160g pieces of thick cod fillet (scales and pin-bones removed)

sea salt and freshly ground black pepper

3 tablespoons olive oil

4 lemons

6 tablespoons butter

4 tablespoons capers

½ a bunch of fresh flat-leaf parsley, leaves roughly chopped

4 bunches of watercress to serve (optional)

Preheat the oven to 180°C/gas 4.

Remove the cores from the tomatoes (if large) and cut the flesh into rough cubes of about 2cm (if using cherry tomatoes, just cut them in half). Set them aside.

Make sure the skin of the cod is nice and dry and season on both sides.

Place a large non-stick frying pan (one that will transfer to the oven) over a medium heat, add the oil and wait until it just starts to smoke. Carefully put in the cod, skin side down, and leave it alone until the skin is lightly golden brown. Transfer the pan to the oven and continue to cook for about 8–10 minutes, depending on the thickness of your cod – it should be just opaque.

While the cod is in the oven, heat the grill or a griddle pan. Cut 2 of the lemons in half and grill them (cut side up) or griddle (cut side down) until charred.

Remove the cod from the oven and transfer to four warm plates, skin side up. Put the pan on the hob and add the butter. Season with a little salt and pepper, and when the butter starts to foam and turn a golden nut-brown colour (you can see this more clearly if you scoop a little up with a teaspoon), add the tomatoes and cook for 2 minutes, to let them soften slightly.

Add the juice of the remaining 2 lemons, capers and parsley and spoon over the cod. Serve with the grilled lemon halves and the watercress, if using.

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