COD FILLET CAPPERS, CHERRY TOMATO, CURED CITRUS, CHIVES
Prep time 40 minutes Cook time 20 minutes
• 30g ripe cherry tomatoes • 1 lemon
• 1 lime
• 1 grapefruit
• 50g pomelo
• generous handful sugar
• generous handful rock salt
• 120g cod fish fillet
• 10g capers
• 10g dill
• 10ml dry white wine
• drizzle extra virgin olive oil
• 1 avocado, roughly sliced into chunks • a handful of micro herbs
1.1 Blanch the cherry tomatoes in boiling water, and then soak in ice water before peeling. Cut into halves and set aside.
1.2 Remove the rinds of all the citrus fruits and cut them into cubes. Cure with sugar and rock salt. Set aside.
1.3 Season the cod fish with the cherry tomatoes, capers, dill, white wine and extra virgin olive oil.
1.4 Heat oven to 180°C and bake the fish for 12 minutes.
1.5 Create an emulsion with the cured citrus segments and extra virgin olive oil.
2.1 Add avocado to the fish.
2.2 Use a ring mould to plate the tomato and avocado, and carefully place the fish on top. 2.3 Garnish with micro herbs.