Portions: 4 Roast Cod 4 x 6oz cod fillets (skinned and boned) Jersey Royal new potatoes Tapenade crust 50g capers 50g anchovies 20g chopped fresh parsley 2 cloves of garlic 2 tablespoons olive oil 150g fresh breadcrumbs 50g pitted black olives Gazpacho sauce 30ml olive oil 10ml sherry vinegar 1 small red onion (chopped) 1 clove garlic (chopped) 5 large ripe plum tomatoes (halved) Lemon marsh samphire extra virgin olive oil juice of 2 lemons sea salt 1 kilo marsh samphire
Put all the ingredients for the tapenade, apart from the breadcrumbs, in a food processor and blast for 30 seconds, making sure the mixture doesn't go in to a mush. Then add the breadcrumbs. Place the tomatoes in the oven and roast for 15 minutes. Then put them, with the chopped onion and garlic, into a blender and liquidise. Strain this mixture through a fine sieve. Bring a pan of water and sea salt to the boil and cook the marsh samphire for six minutes. Strain and add the olive oil and lemon juice. Take the cod fillets and fry on one side to seal. Put the cod on an oven tray and place the tapenade sauce on top. Roast for 10 to 12 minutes and serve with the new potatoes.