Fennel-smoked black cod with warm bean salad

To smoke the fish, add a sheet of foil, shiny-side down, to the bottom of a wok. Place the rice, tea, sugar and fennel on top. Place a round wire rack or the interior of a steamer into the wok, place over a medium heat and cover with a lid

Once the mixture starts to smoke, add the cod fillets, skin-side down, to the wire rack and season. Put the lid on, reduce the heat to low and allow to smoke for 5 minutes

Remove the cod and carefully discard the smoking ingredients - take care, as they will continue to be hot for some time after you remove them from the heat

Brush the skin of the cod with olive oil and place a frying pan over a medium heat. Once the pan is hot, cook the cod, skin-side down, for approximately 5 minutes until the skin is very crispy and golden. Turn the fillets over and cook for another 2 minutes to finish off cooking

To prepare the white bean salad, warm the beans in a pan with the tomatoes and garlic. Remove from the heat, stir through the parsley and drizzle with olive oil. Season to taste and serve alongside the cod fillets