A thick piece of cod loin, cooked mostly on its skin until it crackles, with a quick salad of soft herbs and capers.
Method
Pat the fish dry with kitchen paper, season the skin with salt and leave it for 10 minutes.
Heat the olive oil in a non-stick frying pan over a medium-high heat. Lay the cod in skin side down and press it gently for 10 seconds so the skin stays flat.
Cook for 4 to 5 minutes, without moving it, until the skin is crisp and the flesh is opaque two-thirds of the way up.
Turn the fish, add the butter and spoon it over for 1 to 2 minutes, until just cooked through.
Toss the herbs and leaves with the capers, extra virgin olive oil and a squeeze of lemon. Serve alongside the cod.
From the counter
Ask for portions cut from the thick end of the loin, so they cook evenly.
