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1 tsp of unsalted butter
4 x 200g of cod fillets, skin on
100 ml of extra virgin olive oil
Sea salt and freshly ground black pepper
100g of feta, crumbled
A small bunch of wild garlic, leaves roughly chopped
A small bunch of basil, roughly chopped
A small bunch of mint, roughly chopped
A small bunch of dill, roughly chopped
Juice of ½ lemon
2 tsp of pine nuts, toasted
A splash of white wine vinegar
Preheat the oven to 180°C/350°F/Gas Mark 4.
Heat an ovenproof frying pan (skillet) over a medium-high heat. Add the butter. Score the skin of the cod fillets, drizzle with a little 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 frying 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.