Recipe of the week

Cod with feta, wild garlic and pine nuts

Cheese and fish are ingredients that you wouldn’t immediately think to combine, say Rick and Katie Toogood. But feta, with its salty-sour flavour, works fantastically well with cod in this dish.

Serves 4 1 tsp unsalted butter 4 x 200g cod fillets, skin on 100ml good-quality extra-virgin olive oil sea salt and freshly ground black pepper 100g feta cheese, crumbled a small bunch of wild garlic, leaves roughly chopped (keep some of the flowers if you can, for garnish) a small bunch of basil, roughly chopped a small bunch of mint, roughly chopped a small bunch of dill, roughly chopped juice of ½ a lemon 2 tsps pine nuts, toasted a splash of white wine vinegar

• Preheat the oven to 180°C. Heat an ovenproof frying pan over a mediumhigh heat. Add the butter. Score the skin of the cod fillets, drizzle with a little of the olive oil and season. • Place the fillets in the pan, skin-side down, and fry for 2-3 minutes to crisp up the skin. Turn the fillets over and fry for another minute. • Transfer the pan to the hot oven and roast the fish for 8 minutes.

• Meanwhile, combine the remaining olive oil, feta, wild garlic, basil, mint, dill, lemon juice, pine nuts and white wine vinegar in a bowl. Season well and mix thoroughly. • Remove the frying pan from the oven, transfer the fish to a serving dish, and pour the cheese dressing over the fish to serve. For an extra treat, the dish pairs nicely with Sancerre or Pouilly Fumé.

Taken from Prawn on the Lawn: Fish and seafood to share by Rick and Katie Toogood, published by Pavilion at £18.99. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.