Chef’s Choice

By Linden Jones in Feature

Roasted cod fillet, preserved lemon, olive,

rocket, Israeli cous cous, red pepper salsa

Created by Carl Wilsher, Head Chef, The Mill House Inn, Trebarwith

Ingredients: (serves 4)

4 fillets of Cornish cod

4 x knobs of butter

Olive oil, salt & pepper

500gm giant Israeli cous cous

1 bunch of coriander, half a bunch of dill & half a bunch of parsley

¼ preserved lemon (or 1 squeeze of a whole lemon)

1 red onion

5 red peppers

1 handful of rocket

500gm of mixed olives

Method:

Boil a pot of salted water adding a drizzle of olive oil. Add the cous cous and cook until soft (about 7 minutes). Cool down in cold water and strain. Place in a mixing bowl and add a drizzle of olive oil with salt and pepper to taste. Mix in half the coriander, all the dill, parsley, preserved lemon, chopped rocket and mixed sliced olives. Place the cous cous to one side and chill.

Dice the red peppers into small squares, adding olive oil, salt and pepper, the other half of the coriander and a chopped up red onion.

Heat up a pan with some olive oil until hot and place the cod fillets (after seasoning with salt and pepper) skin down in the pan. Turn the heat down slightly and leave to crisp up the skin. Do not shake the pan or try to lift up the fillets until the skin is crisp. When the skin is crisp, flip the fillets over, add the knobs of butter and place in the oven at 180°c for 5 mins. Remove the fish from the oven and baste with the butter.

Serving:

Serve the fish on top of the cous cous and add the red pepper salsa to the top of the fish. Garnish with micro coriander (optional).

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