braised-chicory-with-pan-fried-home-salt-cod

Braised chicory with pan-fried home salt cod

Cooking heads of chicory in stock gives a soft, succulent side for this seafood supper or dinner party main

4 thick slices of fresh cod (about 200g) cut from the thick end of the fillet, skin on
3 tbsp salt flakes or coarse rock salt
grated zest and juice 1 lemon
4 large heads of chicory (about 750g)
4 tbsp extra virgin olive oil
50g butter
300ml good chicken stock
2 garlic cloves, coarsely sliced
2 tbsp olive oil
1 tbsp small capers, drained
1 tbsp olive oil, for frying
small pack flat-leaf parsley, roughly chopped
crusty bread, to serve (optional)

STEP 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.
STEP 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.
STEP 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.
STEP 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.
STEP 5
Add the capers to the chicory and sprinke with the parsley. Serve with the fish and crusty bread, if you like.