Cod Bilbaina

People are a little afraid to eat cod these days believing it to be environmentally irresponsible but sustainably sourced cod which is long-line caught is fine to eat (according to the Marine Conservation Society).  However, if you prefer not to you could happily substitute any of the lesser used white fish.

The most important thing you can do is make friends with your fish monger who can tell you everything you need to know about the fish you buy.

This recipe uses sherry and sherry vinegar, which may seem a bit extravagant, but they really do add a distictive Spanish flavour to the dish.  Remember to use a dry sherry – your grandmother’s Harveys Bristol Cream just won’t do!


4 cod fillets – evenly sized and about 4 cm thick

1 tbsp Olive Oil

Salt & Pepper

For the Tomato Sauce

12 small plum tomatoes or cherry tomatoes

4 Cloves of Garlic

2 tbsp Olive Oil

2 Bay Leaves

2 tbsp Sherry (Fino or Manzanilla)

2 tbsp sherry vinegar


Pre heat the oven to 180 °C / 350 °F / Gas mark 4.

First make the sauce

Place a large frying pan over a medium heat and add the olive oil. Cut the tomatoes in half (lengthways), peel and thinly slice the garlic and place in the pan with the bay leaves. Cook for 3-4 minutes until just soft. Add the sherry and sherry vinegar, season and allow to bubble for 2 minutes until reduced. Set aside but keep warm.

Heat a large, ovenproof frying pan over a medium heat and add the olive oil. Put the cod pieces in the pan, skin side down, and fry for 4 minutes to crisp the skin. Remove from the heat and place the pan in the oven for a further 4 minutes until the cod is just cooked through.

Serve the fish immediately with the warm tomato sauce.



People tend to think of ceviche (or cebiche) as a raw fish dish somewhat akin to sushi and this may put them off trying it.  Whilst it is true that no heat is used to cook the fish in the  way you might expect, the fish is not really raw – the acid in the lime juice “cooks” it and you can see it become opaque and feel the changes in texture just as you would if you applied heat.

It is traditionally made with firm white fish such as cod or coley but I have had great success with pollock, monk fish and mackerel too.  Just choose a sustainable fish which is in season, bone and skin it (or get the fishmonger to do it for you) and adjust the marinating time according to the density of the flesh.


Serves 4 as a starter

500g / 1 1/2 lb of Fish – skinned and boned

1/2 red onion – thinly sliced

Juice of 8 Limes

1 tbsp picked parsley or coriander leaves

1 red chilli – finely sliced


Cut the fish into bite sized pieces and place in a bowl with the lime juice, onion and chilli.  Season with salt & pepper.

Make sure all the fish is coated in the lime juice, cover and leave to marinate in the fridge for 15 minutes.

Stir to ensure all the fish is well coated, re-cover and leave in the fridge for another 15 minutes.

The fish is ready when it is opaque all the way through.

Garnish with the parsley or coriandwer leaves.

Serve on its own as a starter or perhaps with some salad leaves.  This is traditionally served as a main course with some cassava and or sweet potatoes but I prefer it as a stand alone dish.





Classic Crab, Cheddar and Chive Spanish Omelette (courtesy of Nathan Outlaw)


4 tbsp Rapeseed Oil

1 Medium Onion, finely chopped

200g Waxy Potatoes, peeled and thinly sliced

6 Large Free Range Eggs

200g Picked White Crab Meat

50g Brown Crab Meat

100g Davidstow Classic Cheddar, grated

3 tbsp Chives, chopped

Salt and Black Pepper


Use an 18-20 cm frying pan, non-stick or well seasoned.

Heat 2 tablespoons of oil in the pan, add the onions and potatoes and stir gently until softened but not coloured. Remove to a bowl until cool.

Whisk the eggs lightly and add to the potatoes along with the crab, cheese, chives and seasoning.

Put the pan back on the heat and add the rest of the oil. Pour in the egg mixture and turn the heat down to the lowest setting.

Every now and then draw the edge in with a spatula to give a nice rounded edge. When there is almost no liquid left on the surface of the omelette turn it over for 2 minutes then turn the heat off and leave to rest for 5 minutes. It should be cooked through but still moist in the centre. Cut into wedges and serve it hot or cold with a summer leaf salad.


Thai Green Curry with fish


4 fillets of white fish (cod or coley are good – try to buy from a sustainable source).

1tbsp sesame oil

1 x 400ml tin of coconut milk

A handful of mangetout – topped and tailed.

1 lime

For the Green Curry Paste

2 stalks of lemongrass (more if they are small)

4 spring onions

3 fresh green chillies

4 cloves of garlic

A thumb-sized piece of fresh root ginger

A large bunch of fresh coriander

1tsp coriander seeds

8 fresh or dried kaffir lime leaves

3tbsp soy sauce

1tbsp Thai fish sauce


Trim the lemongrass stalks, remove the toughest outer leaves, and bash with a rolling pin until they are broken and the wonderful aroma is released.

Trim the spring onions, peel and chop the garlic and ginger and remove the stalks and seeds from the chillies. Put into a food processor and blitz along with the lemongrass, coriander seeds, half the fresh coriander and the lime leaves until everything is finely chopped – the smell will be amazing!

Add the soy sauce and fish sauce and blitz again until smooth. You can do all of this by hand if you have no food processor – it is time consuming but ultimately worth it.

Put the curry paste into a large frying pan with the sesame oil and cook gently for a minute or two.

Add the coconut milk and stir until blended. Bring to a simmer and add the mangetout and the fish – poach until the fish is just cooked.

Remove the fish from the pan and keep warm. Add the rest of the coriander (chopped) to the pan along with the juice and zest of the lime. Stir and ensure everything is warmed through.

Serve the fish with the green curry sauce, fragrant Thai rice and a garnish of spring onion.