If you can ever get your hands on Norwegian cod or Skrei as it is also known, try it as its colour and texture are nothing like the normal cod. A delight, falling off your fork and suits many flavour combinations.
Ingredients (serves 2)
- 2 fillets of Skrei cod
- 1 courgette, trimmed, cut in four lengthwise and then in small bite size pieces
- 6 small heritage tomatoes, cut in half
- 100g frozen peas
- 2 Spring onions, trimmed and finely sliced
- 3 green olives, thinly sliced
- 1 tbsp capers, rinsed
- ½ lime, juice and zest
- extra virgin olive oil for frying and drizzling
- A few flat parsley leaves, finely chopped
Method
Wash and pat dry the fillets of cod. Season with sea salt and freshly ground black pepper.
Line a baking tin with two pieces of parchment paper and preheat your oven to 1800C.
Bring a pan of water to the boil and blanch the frozen peas for a couple of minutes. Drain and divide between the pieces of parchment paper.
Next, heat 1 tbsp of extra virgin olive oil in a frying pan and add the little tomatoes cut side down. cut the little tomatoes in half and fry on the cut side until charred. Turn and fry on the other side for 1 minute and add to the peas. Next fry the courgette pieces quickly on high heat so as to brown and add to the vegetables.
Add the sliced Spring onions, capers , olives and some of the chopped parsley to the vegetables and season with salt and freshly ground black pepper. Top with the fillets of cod and drizzle everything with a little lime juice and extra virgin olive oil. Close the parcels and bake in the oven for 20 minutes.
Cut the parchment paper open to serve and sprinkle some lime zest and more chopped parsley.