members recipes

Ingredients
SERVES 2
2 cod fillets, skin on
8 small tomatoes, on the vine
6 tbsp olive oil, plus extra for brushing
salt and black pepper
large handful of fresh basil leaves
large handful of fresh parsley
2 anchovy fillets
1 tsp capers
1 tsp red wine vinegar
1 garlic clove

Method
1. First make the salsa verde. Finely chop the basil leaves, parsley, garlic, capers and anchovies. Place into a bowl and then add the red wine vinegar and then mix in 4 tbsp of olive oil. Season with salt and pepper and set aside.
2. Preheat oven to 180C. Brush the tomatoes all over with olive oil, season with salt and then place on a baking tray. Place in the oven and roast for 10-12 minutes.
3. Meanwhile, score the skin of the cod fillets, about an inch apart. Season on both sides with salt and pepper. Heat a frying pan over a high heat and then add 2 tbsp of olive oil. Place the cod fillets into the pan, skin side down, and cook for 2 minutes. Turn over and cook the flesh side for a minute or so, or until cooked through.
4. Serve the cod alongside the roasted tomatoes and then spoon over the salsa verde.