COD STEAKS WITH FIVE-PEPPER HOLLANDAISE AND GRILLED FENNEL

Grilling is a wonderful way to cook white, flaky cod. Hollandaise sauce is classic and the addition of various peppers makes it sing. Make sure your sauce is ready and your coals are white before you start cooking the fish.

Serves 4

4 X 250G COD STEAKS 100ML OLIVE OIL, PLUS EXTRA FOR DRIZZLING

3 FENNEL BULBS, OUTER LAYER REMOVED, CUT IN QUARTERS SEA SALT AND FRESHLY GROUND BLACK PEPPER BUTTERED NEW POTATOES, TO SERVE

FOR THE SPICE MIX

1 TSP BLACK PEPPERCORNS 1 TSP PINK PEPPERCORNS

1 TSP SZECHUAN PEPPERCORNS

1 TSP GREEN PEPPERCORNS 1 TBSP FINELY CHOPPED ROSEMARY

2 TSP SEA SALT

¼ TSP CAYENNE PEPPER ZEST OF 2 LEMONS

FOR THE HOLLANDAISE 250G SALTED BUTTER

3 EGG YOLKS

JUICE OF ½ LEMON

4 TSP FIVE-PEPPER SPICE MIX (SEE ABOVE)

1 For the spice mix, toast the peppercorns in a hot, dry pan with the rosemary and salt for a few minutes until fragrant. Add the cayenne and zest, tip into a small food processor and blitz for 1 minute.

2 Place the cod steaks in a large container with a lid. Add all but 4 teaspoons of the five-pepper mix to the olive oil and mix together. Coat the fish all over with this, then cover with a lid and leave to marinate in the fridge for at least 2 (or up to 6) hours.

3 Bring a large pan of salted water to the boil, add the fennel and cook for 6-8 minutes until it just starts to soften. Drain and space out on a tray to cool, then drizzle with olive oil and season.

4 For the hollandaise, melt the butter in a pan over a medium heat until it begins to bubble. Remove from the heat and leave to cool until tepid. Place the egg yolks and lemon juice with the reserved 4 tsp of pepper mix in a heatproof bowl over a pan of hot water, set over a medium-low heat (making sure the base of the bowl is not touching the water). Whisk until the mixture thickens enough to form ribbons when you lift the beaters. Remove the bowl from the pan and slowly whisk in the melted butter. Once it is incorporated, season the hollandaise with salt. Taste and adjust the seasoning as necessary, adding a little more lemon juice if needed. Keep warm.

5 If barbecuing, light the barbecue at least 30 minutes before you plan to cook. When the coals are white hot, season the fish liberally with salt and place in a large fish clamp (or two). Cook for 15 minutes, turning every 2-3 minutes.

6 When the fish is nearly cooked, remove from the heat and rest for 5 minutes.

7 Colour and char the fennel on the barbecue, then divide between the plates with the fish and potatoes. Alternative fish: turbot, brill steaks, anglerfish or monkfish whole on the bone.