Cod With Feta, Wild Garlic And Pine Nuts
Photography: STEVEN JOYCE
Mains
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Cod With Feta, Wild Garlic And Pine Nuts

Cheese and fish aren't an obvious match, but feta, with its salty-sour flavour, works fantastically well when combined with the fresh herbs and wild garlic in this dish. Wild garlic is only in season for a couple of months from March onwards, so it's one to cook right now.
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Photography: STEVEN JOYCE

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Serves
4
Difficulty
Easy
Total Time
15 Minutes
Ingredients
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
Method
Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4.

Step 2

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.

Step 3

Transfer the frying pan to the hot oven and roast the fish for 8 minutes.

Step 4

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.

Step 5

Remove the frying pan from the oven, transfer the fish to a serving dish, and pour the cheese dressing over the fish to serve.

 

Prawn on the Lawn: Fish and seafood to share by Katie & Rick Toogood (Pavilion Books). Image credit to Steven Joyce. 

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