Black cod with red onion jam, peas and broad beans

servings 4
1 hour 15 minutes

Ingredients

Marinated black cod

  • 4 black cod fillets, each weighing 140g
  • 150ml of liquorice liqueur
  • 30ml of honey
  • 100ml of Prosecco
  • 1/2 lemon, peel only
  • 5g of chocolate mint leaves, chopped
  • 1 chilli, seeds removed, cut in half lengthways
  • 15g of tarragon
  • salt
  • pepper

Red onion jam

  • 500g of red onion, medium dice
  • 125g of caster sugar
  • 20g of cooked beetroot, medium dice
  • 50ml of red wine vinegar

Griotte onions, broad beans and peas

  • 8 griotte onions, or thin spring onions
  • 4 pearl onions
  • 50g of broad beans, fresh and peeled
  • 50g of peas, fresh
  • 6 chocolate mint leaves, chopped
  • 1 pinch of nutmeg
  • extra virgin olive oil
  • salt
  • white pepper

To serve

  • pea shoots

Method

1
Begin by preparing the marinade for the black cod - you will need to do this the day before. Add the liquorice liqueur, honey, Prosecco, lemon peel, chocolate mint leaves, chilli and tarragon to a suitably-sized container and mix to combine. Use to coat the cod fillets evenly and marinate in the fridge overnight
  • 150ml of liquorice liqueur
  • 30ml of honey
  • 100ml of Prosecco
  • 1/2 lemon, peel only
  • 5g of chocolate mint leaves, chopped
  • 1 chilli, seeds removed, cut in half lengthways
  • 15g of tarragon
  • 4 black cod fillets, each weighing 140g
2
The next day, remove the cod from the marinade and season the fish with salt and pepper. Set aside until ready to cook
  • salt
  • pepper
3
For the jam, place the chopped onions, caster sugar, beetroot and vinegar in a pan and simmer for approximately 45 minutes. Once the mixture resembles a thin jam, use a spatula to press it through a durable, strong sieve to remove lumps. Allow to cool
  • 500g of red onion, medium dice
  • 125g of caster sugar
  • 20g of cooked beetroot, medium dice
  • 50ml of red wine vinegar
4
Once ready to cook the fish, preheat the grill to a low-medium heat and slowly cook the cod for 15-20 minutes until nicely glazed and firm
5
To prepare the broad bean and pea garnish, start by removing the outer layer of skin from the griotte onions, leaving on the roots to maintain shape. Peel the pearl onions and slice in half lengthways
  • 8 griotte onions, or thin spring onions
  • 4 pearl onions
6
Add a good dash of the olive oil to a pan (with matching lid) over a medium-high heat. Place the pearl onions in the pan, cut-side down, and colour until golden brown. Add the griotte onions, along with the salt and white pepper. Once both types of onion are tender, add the peas and broad beans and stir through
  • extra virgin olive oil
  • salt
  • white pepper
  • 50g of broad beans, fresh and peeled
  • 50g of peas, fresh
7
Lower the heat and cover (if you don't have a lid, use foil to cover) and cook for a further 5 minutes. Remove the lid and add the nutmeg and chopped mint before serving
  • 1 pinch of nutmeg
  • 6 chocolate mint leaves, chopped
8
Spoon some of the smooth onion jam onto each plate, followed by the cod, the broad bean and onion mixture and finally some fresh pea shoots. Serve immediately
  • pea shoots