Patatas aliñadas with pan-fried cod, rainbow chard and preserved lemons

Ingredients

Fish & Shellfish

  • 480g of cod loin, skin on, cut into 120g portions

Oils & Vinegars

  • extra virgin olive oil
  • 200ml of extra virgin olive oil
  • 30g of sherry vinegar

Dairy

  • 2 knobs of butter

Store Cupboard

  • salt
  • pepper
  • salt
  • 1 handful of blanched hazelnuts, toasted (you can also add some toasted almonds, if desired)
  • salt
  • pepper

Fruit & Vegetables

  • 800g of potatoes, varieties such as Desiree and Cyprus work well
  • 1 small red onion, very finely diced
  • 1/2 green pepper, very finely diced
  • 1 bunch of rainbow chard
  • 2 garlic cloves, sliced

Speciality Ingredients

  • 30g of moscatel vinegar

Salad & Fresh Herbs

  • 1 handful of flat-leaf parsley, chopped

Spices & Dried Herbs

  • 1/2 tsp cumin seeds

Delicatessen

  • 1 preserved lemon, or 2 if they’re small