Roast fillet of cod with saffron potatoes and tomatoes

by David Kelman
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servings4
2 hours

Ingredients

Cod

  • 4 cod fillets
  • salt
  • oil

Tomato dressing

  • 4 baby plum tomatoes
  • 200ml of light olive oil
  • 1 garlic clove, sliced

Saffron potatoes

  • 8 new potatoes, large, peeled
  • 1 garlic clove
  • 1 pinch of saffron
  • salt

Roasted tomatoes

  • 10 baby plum tomatoes
  • light olive oil
  • salt
  • pepper

To serve

  • 4 white asparagus spears, peeled
  • 6 baby fennel
  • 200g of baby spinach
  • 10g of butter, to cook the vegetables, plus extra softened butter to serve
  • beetroot powder
  • salt
  • pepper

Method

1
Preheat the oven to 110°C/gas mark 1/4
2
For the roasted tomatoes, cut in half lengthways and season. Drizzle with a little olive oil, place in the oven cut-side up and cook for about 6 hours until soft and concentrated
  • 10 baby plum tomatoes
  • salt
  • pepper
  • light olive oil
3
Trim the cod fillet into a neat, long, even piece. Lightly salt the fish, roll tightly in cling film and place in the fridge for 6 hours. Remove from the fridge, wash the salt off and re-roll in cling film. Cut into 4 equal pieces and set aside until required
  • 4 cod fillets
  • salt
4
For the tomato dressing, gently warm the oil with the garlic in a pan over a low heat, taking care not to burn the garlic
  • 200ml of light olive oil
  • 1 garlic clove, sliced
5
Meanwhile, place the tomatoes into a blender and blitz until they are broken down. Slowly pour the garlic-infused oil into the tomatoes as the blender is still going – it will emulsify. Once thick and smooth, remove from the blender and place into a container
  • 4 baby plum tomatoes
6
For the saffron potatoes, trim each potato into a barrel shape or use a Parisian spoon (melon baller) to form small 2cm balls. Place in a pan of cold water with the garlic and a pinch of saffron and salt. Cook until soft, but ensure the potato balls are firm enough to hold their shape. Leave to cool immediately in ice cold water and set aside
  • 8 new potatoes, large, peeled
  • 1 garlic clove
  • salt
  • 1 pinch of saffron
7
To cook the vegetables, place the white asparagus in salted boiling water for 2-3 minutes until tender
  • 4 white asparagus spears, peeled
  • salt
8
Remove and refresh in ice cold water. Repeat this process with the baby fennel, then gently pull apart each layer, trimming the top and tail to neaten up
  • 6 baby fennel
9
Remove the cod from the cling film and cut into 4 even fillets. Add a little oil to a non-stick pan and add the cod, skin-side down
  • oil
10
Once there is some colour on the skin, turn the heat down to low and leave for 5 minutes. Turn the fish over and cook on the other side for a further 4-5 minutes until cooked through
11
Meanwhile, prepare the rest of the vegetables. In a warm pan, lightly wilt the spinach and season. Dry in a cloth so no excess juices leak onto the plate
  • 200g of baby spinach
  • salt
  • pepper
12
Warm the potatoes and other vegetables in a warm pan with the butter, season and keep warm
  • 10g of butter, to cook the vegetables, plus extra softened butter to serve
  • pepper
  • salt
13
With a pastry brush, lightly brush the softened butter over the plate and dust with the beetroot powder. Shake off any excess powder
  • beetroot powder
14
Serve a small amount of spinach in the middle of each plate, then arrange the cod on top. Dress the plate with the tomatoes, vegetables and potatoes. Drizzle with the tomato dressing and serve immediately