Deep-fried broccoli and macadamia nuts add crunch to delicately baked cod.
Equipment: You will need a deep-fat fryer or a deep, heavy-bottomed frying pan.
By Matt Tebbutt
From Saturday Kitchen
1 lemon, thinly sliced
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 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
Place the sliced lemon, peppercorns and vanilla pod in a bowl and pour over the sugar syrup. Steep overnight.
Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof frying pan with a dash of olive oil. Once hot, fry the cod flesh-side down until a golden crust forms. Turn the cod over, then bake for 6–8 minutes. Remove the cod from the oven, rest for 3–5 minutes and peel off the skin.
Preheat the vegetable oil in a deep-fat fryer or frying pan. Beat the egg whites and sparkling water together in a shallow bowl. Combine the flours in a second shallow bowl. Coat the broccoli and sage in the egg white mixture, then in the flours, then deep-fry for 3–5 minutes (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper.
Meanwhile, melt the butter in another frying pan and sauté the spinach and green beans until just cooked.
For the relish, mix the nuts, herbs, garlic, oil and lemon zest and juice in a bowl and set aside.
To serve, divide the green beans between two plates. Top with the cod. Garnish with the broccoli, lemons and sage.