Ingredients

• Cod 2 pieces 150-200g each 
• Butter 
• Lemon
• 500g Tomatos 
• 1/2 Red onion
• 2 tbsp Capers
• A pinch of chilli flakes
• 2 cloves of garlic
• 1 anchovy
• Handfull of parsley
• Olive oil
• 200ml Rice

 

1. For the roasted tomatoes, add all ingredients (except the parsley) to an oven dish and bake for about 30 mins, giving it a stir half way through. Add the parsley after you remove from the oven.
2. Cook rice as per packet instructions.
3. Season both sides and let sit at room temperature for 15 minutes.
4. Heat some neutral oil until very hot and add the fish. The oil should be shimmering and starting to smoke. Cook without moving until you have a nice brown colour (about 4-5 minutes). Turn the fish and reduce the heat to medium. Add some butter and baste until cooked- about 5 minutes (depending on the thickness). If you want to skip the basting, you can finish the fish in a 180°C oven – just put the hot frying pan straight into the oven (make sure it’s oven safe)! To check doneness, check the internal temperature with a insta-read thermometer. Take it off the heat or out of the oven when it reaches 50°C, which should bring you to a final cooked temperature of  about 55°C.
5. To plate, spoon the tomato sauce over a bed of rice, top with the fish and finish with a generous squeeze of lemon and a sprig of parsley.