Crispy Cod With Potatoes And Sauce Vierge

Boil a kettle

Chop your waxy potatoes in half

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot

While the potatoes are boiling, dice your tomato[es] finely

Cut your lemon[s] in half

Chop your chives roughly

Chop your basil finely, including the stalks

Add the diced tomato, chopped chives, chopped basil and your ground coriander to a bowl

Add a generous pinch of salt, 2 tbsp [3 tbsp] [4 tbsp] olive oil and the juice of half your lemon[s] and give everything a good mix up – this is your sauce vierge

Add your fish fillet[s] to a plate and season all over with a generous pinch of salt

Sprinkle your cornflour all over and rub it into both sides of the fish until fully coated

Tip: Coat the fish in the cornflour one side at a time to avoid stickiness!

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the coated cod and cook for 8-9 min, turning once halfway until golden, crisp and cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the potatoes are done, add a knob of butter and a pinch of salt to the pot and give everything a good shake up

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Cut the remaining lemon into 1 wedge per person