Roast Peterhead Cod, Puy Lentils, Cavolo Nero, Chorizo, Capers, Buerre Noisette

This dish is on the menu at Inside Restaurant this week. The key to the success of this dish lies in the bold seasoning and careful cooking of the cod.

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  • The first step is to ensure the cod is completely dry, as any moisture will cause the cod to stew in the pan rather than roast.
  • Place it on kitchen paper to draw out the moisture and then season generously with salt and pepper.
  • Heat a thin layer of vegetable oil in a non-stick pan. Gingerly place in the cod (skin side up) and leave it to fry without moving it, over a high heat, until a crust starts to form. Add a knob of butter and place in the oven for a few minutes until the fish is cooked.
  • Remove the pan and add some diced chorizo and capers and sauté for a minute.
  • Add a squeeze of lemon juice, chopped parsley, and a generous knob of butter until it browns slightly. Season to taste.
  • Place the cod on the lentils, cavolo nero and green beans. Spoon over the chorizo and caper butter.
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