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A super-quick and simple dish, this soy-marinated cod recipe from Adam Stokes makes a scintillating starter, with the fresh flavours of fennel and apple matching perfectly with the delicate cod.
Place a large non-stick pan on a high heat with a small dash of oil. Evenly sear the cod, colouring for approximately 1 minute on each side. Place in the oven for 3 minutes, then remove and rest for 4 minutes to finish cooking through
1 dash of olive oil
6
Give the fennel salad another mix and place into the centre of each plate. Place the cod on top of the salad, garnish with the coriander leaves and serve immediately
Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.