Marinated Black Cod Recipe - Great British Chefs

This marinated black cod recipe by Francesco Mazzei is full of contrasting and intriguing flavours, with Prosecco and liquorice liqueur making surprisingly amiable companions in the tarragon-infused marinade. Peas, broad beans and griotte onions are served up alongside the princely black cod - a fresh antidote to the richer flavours on the plate.

Ingredients

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Marinated black cod

4 black cod fillets, each weighing 140g
150ml of liquorice liqueur
30ml of honey
100ml of Prosecco
1/2 lemon, peel only
5g of chocolate mint leaves, chopped
1 chilli, seeds removed, cut in half lengthways
15g of tarragon
salt
pepper

Red onion jam

500g of red onion, medium dice
125g of caster sugar
20g of cooked beetroot, medium dice
50ml of red wine vinegar

Griotte onions, broad beans and peas

8 griotte onions, or thin spring onions
4 pearl onions
50g of broad beans, fresh and peeled
50g of peas, fresh
6 chocolate mint leaves, chopped
1 pinch of nutmeg
extra virgin olive oil
salt
white pepper

To serve

pea shoots

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Fine sieve

Begin by preparing the marinade for the black cod - you will need to do this the day before. Add the liquorice liqueur, honey, Prosecco, lemon peel, chocolate mint leaves, chilli and tarragon to a suitably-sized container and mix to combine. Use to coat the cod fillets evenly and marinate in the fridge overnight

150ml of liquorice liqueur
30ml of honey
100ml of Prosecco
1/2 lemon, peel only
5g of chocolate mint leaves, chopped
1 chilli, seeds removed, cut in half lengthways
15g of tarragon
4 black cod fillets, each weighing 140g

The next day, remove the cod from the marinade and season the fish with salt and pepper. Set aside until ready to cook

salt
pepper

For the jam, place the chopped onions, caster sugar, beetroot and vinegar in a pan and simmer for approximately 45 minutes. Once the mixture resembles a thin jam, use a spatula to press it through a durable, strong sieve to remove lumps. Allow to cool

500g of red onion, medium dice
125g of caster sugar
20g of cooked beetroot, medium dice
50ml of red wine vinegar

Once ready to cook the fish, preheat the grill to a low-medium heat and slowly cook the cod for 15-20 minutes until nicely glazed and firm

To prepare the broad bean and pea garnish, start by removing the outer layer of skin from the griotte onions, leaving on the roots to maintain shape. Peel the pearl onions and slice in half lengthways

8 griotte onions, or thin spring onions
4 pearl onions

Add a good dash of the olive oil to a pan (with matching lid) over a medium-high heat. Place the pearl onions in the pan, cut-side down, and colour until golden brown. Add the griotte onions, along with the salt and white pepper. Once both types of onion are tender, add the peas and broad beans and stir through

extra virgin olive oil
salt
white pepper
50g of broad beans, fresh and peeled
50g of peas, fresh

Lower the heat and cover (if you don't have a lid, use foil to cover) and cook for a further 5 minutes. Remove the lid and add the nutmeg and chopped mint before serving

1 pinch of nutmeg
6 chocolate mint leaves, chopped

Spoon some of the smooth onion jam onto each plate, followed by the cod, the broad bean and onion mixture and finally some fresh pea shoots. Serve immediately

pea shoots

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Francesco Mazzei

Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.

Black cod with red onion jam, peas and broad beans

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