Serves 4
Roast Norwegian cod with vine tomato and anchovy salad
Heat the oven to 190oC. fan 170oC. Mix the flour with the pimenton, rosemary and season.
Heat a little oil in a heavy ovenproof frying pan over a high heat, sear the cod on both sides until golden then squeeze over the lemon juice and bake for 7-8 minutes until just cooked.
Meanwhile, slice the tomatoes and place in a serving dish. Bash the garlic and the anchovies briefly together in a pestle and mortar the scatter over the tomatoes.
Drizzle with extra virgin olive oil. Season with sea salt and freshly cracked black pepper.
Plate the cod simply with plenty of tomato and anchovy salad.
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