Black cod with pea shoots, mint and Thai dressing

Begin by preparing the salad. Place some mint leaves, pea shoots, coriander leaves, thinly sliced shallot, thinly sliced chili, parboiled mange tout (split in half)and dill in a bowl and set aside.

For the dressing, combine the juice of 2 limes, 1 tbsp grated palm sugar and a tbsp fish sauce in a small bowl and stir to combine. Set aside until required

To cook the fish, place a large non-stick pan over a high heat. Once hot, pour in a small dash of vegetable oil and add black cod fillet, skin-side down

Press the fish down gently with a spatula to evenly brown the skin andcook for a further 2-3 minutes. Flip the fish over and cook on the other side until the fish firms up and is just cooked through - this should take an additional 3-5 minutes depending on the size of the fillet. Remove from the pan and allow to rest for 1 minute. 

Meanwhile, dress the salad, mixing to coat all of the ingredients. 

Place the fillets onto plates and arrange the salad and edible flowers on top. Pour over any excess dressing, sprinkle some sesame seeds (which I forgot) on top and serve immediately

(Recipe by Andy Waters on Great British Chefs)

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