Cod Niçoise

You’ll Need

-Oven proof casserole dish

-Oven

-A knife

-Parchment paper

-Mixing bowl

Ingredients

• 2x 200g Wild Shetland Cod Fillets
• 150g French Beans/String beans/Bobby Beans
• 120ml of Good quality cooking white wine(Chardonnay or Pinot Grigio)
• 15g Fresh Tarragon, chopped
• 2 banana shallots peeled and finely diced
• 2 cloves of garlic crushed
• Good quality Sicilian or Pugliese Extra Virgin Olive Oil
• 5g Fine Sea Salt
• Ground white pepper
• Nordic finishing salt flakes

 Steps

Step 1: Preheat oven to 150*c, take your fish out of the fridge(Important to always temper your fish rather than fridge cold, for an even cooking) while heating the oven assemble the tray. Line the casserole dish with parchment paper. Place bobby beans, shallots, garlic, salt, pepper to taste in mixing bowl and toss to mix.

Step 2: Pour the white wine on the tray and then the contents from the mixing bowl into the casserole dish(this is important as putting the contents first would lead to the wine washing off the salt and pepper)

Step 3: Place cod fillets skin side up on top of the vegetables and place in the oven for 10mins, remove from oven and gently peel the skin off. Finish with chopped tarragon, olive oil, and a small pinch of salt flakes on each fillet of fish. Enjoy!