Cornish Cod Al Forno with blackened tomato and basil sauce

Cornish Cod Al Forno, blackened tomato and basil sauce, garnished with finely chopped chives.

For the sauce you will need:

• 80 grams of finely chopped rosemary
• 80 grams of finely chiffonded sage
• 2 large banana shallots finely sliced
• 2 large garlic cloves crushed
• 8 grams of vine tomatoes
• Olive oil
• White wine
• Finely chopped chives for garnish

1. To begin this dish place your cherry tomatoes into a large gastro tray, drizzle with olive oil.
2. Then season with sea salt and black pepper, roast in the oven until softened and golden. By cooking them on the vine you maintain that greenhouse note to the dish.
3. Next place a heavy bottomed pan onto a medium heat, add a drizzle of olive oil, once the pan is warm add your sage, rosemary and allow the essential oils to perfume the oil.
4. Next add your crushed garlic and finely sliced shallots, cook until soft, tender and a little golden.
5. Next add a small glass of white to deglaze, ensure you cook out all of the alcohol, use a wine which compliments the dish such a pinot, or Sauvignon Blanc with their light citrus notes.
6. Remove your tomatoes from the oven, click them off of their vines and add to the sauce. You can blend the sauce at this point but I like the rustic chunkiness as it gives the sauce both body and texture.
7. To finish the sauce, adjust the seasoning, add a little more olive oil for gloss and shine. Allow to cool then decante into four fired earth dishes ready for your cod.

The Cod

Always try and buy sustainable line caught fish when possible, for this dish you will need 4 perfect 80-gram portions.

1. For even seasoning and to firm up the fish a little brine the fish in 100 grams of Maldon with crushed bay leaves.
2. Once brined fro 15 minutes, wash off the brine under cold running water pat dry and place into the four fired earth dishes with the skin facing up.
3. The way to tell when they are ready is that the skin will just peal off or using a cocktail stick it should come off with no resistance at all.
4. Cook for 15 – 20 minutes at 180 degrees, once cooked remove from the oven place onto a wooden board.
5. Sprinkle over finely chopped chives as they give the dish a light onion note, enjoy with rosemary crusty bread and a glass of White Wine.

Hasselback potatoes

1. Wash 16 Charlotte potatoes
2. Put 8/9 vertical cuts into the potato, only slicing half way into the potato
3. Place onto a tray, drizzle with olive oil, crush 8 cloves of garlic and strip 2 sprigs of rosemary
4. Season with salt and black pepper, rubbing this into the cuts of the potato, the salt will draw out a little moisture making them more crispy
5. Place in the oven and roast for 10/15 minutes until golden brown, pierce with a cocktail stick, if it glides in they are done!