Man Food by Mark Hix

Filet of Cod with Seashore Vegetables

Our resident chef takes you through another classic. 


This is a really easy dish that will bring the best out of your fish. Samphire is more or less out of season now, but there are lots of other seashore vegetables available like sea beet, sea purslane and sea aster, which landlubbers can buy from Waitrose.

Fillet of cod with seashore vegetables (Serves about 6)

6 portions of cod from the thick end of the fillet weighing 150–200g each
Salt and freshly ground white pepper
3–4tbsps extra virgin olive oil
A couple handfuls of sea vegetables, washed and trimmed

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1 | Pre-heat the oven to 180°C/gas mark 5. Season the cod fillets on both sides with salt and pepper and place them on a baking dish or tray.
2 | Spoon over the olive oil, cover with foil and bake for about 10–15 minutes until just cooked.
3 | Meanwhile, cook the sea vegetables in boiling, lightly salted water for a minute or two, so that they have a bit of crunch, and then drain.
4 | Transfer the fish to warmed serving plates, scatter over the sea vegetables, spoon over the cooking liquid and serve.

Photograph by Martha Padvlidou

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