Roast cod spiced with spiked garlic slivers served with baby spinach and shallot fricassee

Method

1. Preheat the oven to 180°C/gas 4.

2. Take each piece of cod fillet, cut a few slits in the skin of each piece and fill each slit with a garlic sliver. Season the cod with salt and freshly ground pepper.

3. Heat the olive oil in a heavy-based roasting tray. Add the cod and fry briefly until golden brown on all sides.

4. Transfer to the oven and roast for 5 minutes.

5. Meanwhile, make the fricassee. Heat the olive oil in a heavy-based frying pan.

6. Add the shallot, garlic and shiitake mushrooms and fry until softened.

7. Add the baby spinach, fry briefly until wilted and season with salt and freshly ground pepper.

8. To make the dressing whisk together the shallot, chives, vinegar, olive oil and sugar. Season with salt and freshly ground pepper.

9. Arrange the beans attractively on a serving plate. Place the spinach fricassee in the middle, top with the cod and drizzle the dressing around the plate. Serve at once.

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Ingredients

2 cod fillets, each 140g, skin on
1 smoked garlic clove, cut into slivers
salt and fresh ground black pepper
1 tbsp Olive oil
140g fine green beans, blanched

For the baby spinach and shallot fricassee:

1 tbsp Olive oil
1 banana shallot, finely sliced
1/2 garlic clove, crushed
6 shiitake mushrooms, quartered
2 handfuls of baby spinach leaves
salt and fresh ground black pepper

For the dressing:

1 banana shallot, finely chopped
small bunch of Chives, finely chopped
1 tbsp sherry vinegar
3 tbsp Olive oil
1 tsp Sugar
salt and fresh ground black pepper

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