Butter roasted black cod with BBQ sweetcorn, sage and bacon

If slicing the pancetta yourself, first freeze the pancetta until solid for about 4–6 hours, then slice on a meat slicer into 2 mm thick slices, lying between two sheets of baking paper as you go. You will need 12 slices

Bring the water and salt for the brine to a simmer, then set aside to cool down to room temperature

Add the cod to the cooled brine, and brine for 2 hours in the fridge. Make sure the fillets are completely submerged

While the cod is brining, simmer the frozen sweetcorn with the cream, salt and butter for 30 minutes. Keep the heat down low and cook until the sweetcorn is tender

Once the corn is cooked, blitz to a purée and pass through a fine sieve and set aside

To make the sage oil, first heat the oil to 120°C

Blitz the picked sage leaves with the hot oil for 2–3 minutes, taking care not to hurt yourself and making sure that the steam has somewhere to go

Pass the sage oil through a fine sieve, and then transfer to a bowl and chill over ice

Preheat the oven to 160°C and prepare a barbecue or grill

Bake the slices of pancetta between two flat trays for 10–12 minutes, or until golden and crispy. Leave aside to cool

Heat the oil for the sage leaf garnish to 170°C

Deep-fry the sage leaves until crispy, then drain on kitchen towel and set aside

Brush the corn on the cob with some butter, and barbecue until charred and smokey. Remove from the barbecue and slice the kernels off the cob

Preheat the oven to 180°C. Remove the cod from the brine and wash under cold water. Pat dry

Heat a large, non-stick pan over a medium heat. Add a dash of oil and then place the dried cod fillets in the pan, skin-side down. Cook the cod until the skin is crisp, and the fillets are cooked through

Remove the fillets from the pan and place on an oven tray lined with baking paper. Place a knob of butter on each fillet

Roast in the oven for 3–4 more minutes, and then rest for a few minutes

Warm the sliced corn kernels in a pan with some more butter and a pinch of flaky sea salt

Plate up the cod with the sweetcorn purée, barbecue sweetcorn, topping with the crispy sage and pancetta. Drizzle with the sage oil