As chef Tom Aikens notes, the brilliance of this marinated cod recipe lies in the quality of the fish you use: "Ensure that the fish used is extremely fresh and only a few days out of the sea. Using the freshest fish available is key to this dish."
Recipe courtesy of
400g day boat line-caught cod fillet (you can also use mackerel or salmon)
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Slice the fresh cod fillet very very thinly with a very sharp knife at an angle away from you and down the length of the fillet. You can freeze this a little if that helps you to slice it even thinner. Alternatively, lightly salt the fish for 20—30 minutes by sprinkling the outside with coarse sea salt as this will firm the flesh up as well, then give it a light rinse before slicing.
Lay the cod onto the plates straight away and drizzle with a little olive oil and finely zested lemon. Squeeze over a little lemon juice and season the cod with coarse Maldon sea salt and pepper, sprinkle with the lemon thyme leaves and mini salad leaves and picked herbs, drizzle over a little more olive oil and coarse sea salt.
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