Ant & Dec's blackened cod

Ant & Dec's blackened cod

with a radish, chilli & ginger pickle

with a radish, chilli & ginger pickle

Serves 4

Cooks In20 minutes plus marinating

DifficultyNot too tricky

Nutrition per serving

• Calories 231 12%

• Fat 4.1g 6%

• Saturates 0.7g 4%

• Sugars 19g 21%

• Salt 2.9g 48%

• Protein 29g 58%

• Carbs 20.4g 8%

• Fibre 0.7g -

Of an adult's reference intake

Ingredients

• COD
• 3 tablespoons runny honey
• 3 tablespoons low-salt soy sauce
• 3 tablespoons white miso paste
• 1 teaspoon sesame oil
• 4 x 150g fillets of cod , skin on, scaled and pin-boned, from sustainable sources
• extra virgin olive oil
• 2 sprigs of fresh coriander
• PICKLE
• 6 radishes
• 1 fresh bird’s-eye chilli
• 6 spring onions
• 4 heaped teaspoons pickled ginger , plus pickling liquor
• 1 tablespoon rice vinegar

recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Method

1. In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water. Boil and simmer until golden, stirring regularly. Remove from the heat and leave to cool.
2. Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
3. Just before you cook the fish, finely slice the radishes and chilli (deseed, if you like) and place in a bowl.
4. Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt, and mix up. Finely slice and stir in a few coriander leaves.
5. Preheat the grill to full whack. Place the fish on a baking tray, skin-side down, and grill for 6 minutes, or until beautifully golden and a little bit caught around the edges.
6. Serve the fish flesh-side up, spooning over any leftover juices from the tray, with a delicate spoonful of the pickle, a little drizzle of extra virgin olive oil and a few freshly picked coriander leaves. Really nice with steamed greens – such as tenderstem broccoli, pak choi, asparagus or sugar snap peas – on the side.