Seared cod with rocket and Parmesan

By Scott Marley

Serves 4 45ml olive oil; 4 cod fillets weighing 175g each, skin removed; 540g cooked new potatoes, peeled, drained and sliced; 50g rocket or salad leaves; 25g fresh Parmesan, grated or shaved. For the dressing: 75ml balsamic vinegar; 100ml olive oil; 1tsp clear honey; salt and freshly ground black pepper Heat 30ml oil on a griddle and cook the cod for 2-4 minutes on each side, depending how thick the fillets are. Keep warm in a low oven. Heat the remaining oil, add the potatoes and cook for 3-5 minutes on each side. Arrange the slices on the 4 plates, and add the fish, rocket leaves and Parmesan. Combine the dressing ingredients and mix well. Pour a little over the rocket salad on each plate, then serve the rest of the dressing in a jug.

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