Roasted cod with macadamia nut relish, vanilla lemons and broccoli

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2

 

Equipment: You will need a deep-fat fryer or a deep, heavy-bottomed frying pan.

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 lemon, thinly sliced
  • 4–6 peppercorns
  • 1 vanilla pod, seeds removed and pod retained
  • 500ml/18fl oz sugar syrup
  • 2 x 250g/9oz thick cut cod loin, pin-boned, skin on
  • vegetable oil for deep-frying
  • 400g/14oz Tenderstem broccoli
  • 4 sage leaves
  • 1 free-range egg white
  • 100ml/3½fl oz sparkling water
  • 50g/1¾oz plain flour
  • 50g/1¾oz cornflour
  • 50g/1¾oz unsalted butter
  • 2 handfuls baby spinach
  • 150g/5½oz French green beans
  • 200g/7oz macadamia nuts, roughly chopped
  • handful fresh parsley, roughly chopped
  • 2 tbsp roughly chopped fresh chervil
  • 1 garlic clove, finely chopped
  • 4 tbsp olive oil
  • 1 unwaxed lemon, finely grated zest and juice