Roasted Cod with Warm Bois Boudran sauce

Start by salting your fish. Season the cod liberally with sea salt and leave uncovered in the fridge on a cloth for at least an hour, but ideally overnight.

To make the bois boudrin sauce, heat a non-stick frying pan and add the olive oil. Add the tomatoes and diced shallot and fry on a medium heat for 3 minutes until softened. Then add the rest of the ingredients for the sauce to the pan. Stir well with a wooden spoon to bring the ingredients together, bring to a simmer, then remove from the heat and set aside.

Portion the fish and place a non- stick pan on a high heat, add the oil and place the fish into the pan, flat side down. Cook for 2-3 minutes before flipping and cooing for a further 2 until the flesh is white and cooked through. Serve in bowls with the sauce and garnish with good quality olive oil and dill.