Roasted cod with coriander, green garlic and pan salsa

Spring things <3, extremely easy and could easily be substituted with a different fish! Fennel seeds in place of coriander seeds is also delicious. The green garlic doesn’t overpower the fish like mature garlic might. The salsa is made with first of the season tomatoes that aren’t quite sweet enough yet and taste better after roasting.

Serves 2

Fish + marinade:

• ~ 2/3 lb cod filet, skin removed

• Salt and black pepper

• 2 teaspoons coriander seeds, toasted

• 1 green garlic stalk, thinly sliced OR 1/2 - 1 garlic clove, grated

• Pinch of chile flakes

• 1/2 lemon, juiced

• 2 tablespoons olive oil

Pan salsa:

• 1 heaping pint mixed cherry tomatoes, larger ones cut in half if necessary

• 2 spring onion stalks, thinly sliced

• Handful parsley, chopped

• Salt, to taste

• Olive oil

• Lemon wedges to serve

Preheat oven to 400F and line a sheet tray with parchment.

Pat cod dry to remove excess liquid and season each side with salt and pepper to taste. Drizzle a little olive oil on the lined sheet tray to prevent any sticking and lay fish on top fleshy side up.

In a mortar and pestle or small food processor, combine coriander seeds, green garlic, and chile flakes to a chunky paste. Stir in lemon juice and olive oil.

Rub green garlic mixture over the top of the seasoned fish and let sit while you prepare the tomatoes. Just don’t marinade too long as the lemon juice will start to cook the fish.

In a medium bowl, combine tomatoes, green onions and parsley with a glug of olive oil. Season with salt to taste. Arrange on pan surrounding the fish.

Roast for 15 - 20 minutes until cooked through.

Slightly break up cooked fish into large chunks. Spoon pan salsa on top of the fish, season with a pinch of maldon and drizzle with some more olive oil. Serve on roasting pan with lemon wedges.