Ingredients

The following ingredients have 2 Servings
  • 2 cod fillets – about 120g each
  • 2 tbs good quality sea salt
  • 500 g potatoes
  • 2 tbs good quality olive oil
  • 1 small onion – sliced
  • 2 cloves garlic – chopped
  • Juice half a lemon
  • 200 ml vegetable stock

Instruction

  • Place the cod fillets on to a wire or plastic rack (I use the basket of my salad spinner) and liberally coat with the salt. Loosely cover with clingfilm, stand on a plate and leave at the bottom of the fridge for two days, turning once, and discarding any liquid that is drawn out. Rinse well and pat dry with a sheet of kitchen paper.
  • Peel and boil the potatoes until cooked and then cut into 1cm thick slices. Whilst the potatoes are cooking fry the onions and garlic in the olive oil until soft. Add the potatoes to the onions, pour over the lemon juice and stock and simmer over a gentle heat for a few minutes.
  • Cut the cod into 2cm cubes, add the potato mixture and gently cook for another 5 minutes or so until it is soft and flaky. Serve immediately with a generous sprinkling of parsley.