Braised chicory with pan-fried home salt cod

• thick slices of fresh cod4

  (about 200g) cut from the thick end of the fillet, skin on

• salt↗3 tbsp tbsp

  flakes or coarse rock salt

• lemon↗grated zest and juice 1

  grated zest and juice 1

• large heads of chicory↗4

  (about 750g)

• extra virgin olive oil↗4 tbsp tbsp
• butter↗50g g
• good chicken stock↗300ml ml
• garlic cloves↗2

  coarsely sliced

• olive oil↗2 tbsp tbsp
• small capers↗1 tbsp tbsp

  drained

• olive oil↗1 tbsp tbsp

  for frying

• small pack flat-leaf parsley↗

  roughly chopped

• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Wash and trim the fillets as necessary. Feeling the cod carefully with your fingers, locate and remove the pin bones from the centre of the fillets. Lay the fish, skin-side down, in a shallow dish. Mix the salt with the lemon zest and sprinkle evenly over the fillets. Cover the dish with cling film and chill for 30 mins.

2. 2

   Cut the chicory in half lengthways and remove and discard the tough central core (it may be bitter). Blanch in plenty of boiling water for 2 mins, then drain well.

3. 3

   Heat the extra virgin oil and butter in a large sauté pan and add the chicory, cut-side down. Cook for 5 mins or so until the surface of the chicory begins to brown. Turn the chicory and pour in the lemon juice and stock. Add the garlic, season and bring to a simmer, then cover the pan with a lid. Cook for 20 mins.

4. 4

   Wash the cod fillets well under running cold water, then pat dry using kitchen paper. Brush the fish with the olive oil, then place in a heavy-based non-stick pan, skin-side down. Cook the fish on a medium-high heat for 5-7 mins or until the skin is golden brown. The fish should be nearly opaque. Turn and cook for a further 1-2 mins, then turn over once more, remove the pan from the heat and leave the fish to rest for 2 mins.

5. 5

   Add the capers to the chicory and sprinke with the parsley. Serve with the fish and crusty bread, if you like.