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Green Chilli Salsa Cod with Roast Potato and Almond Salad

Weekday suppers are all about meals that are delicious, but time friendly. In some ways, these ingredients shouldn’t go together – cod is classically English, roast potatoes too, but then the salsa and the almond salad hail from somewhere quite different – but it’s my job to be daring. Cod is a meaty fish and can carry all of those elements brilliantly, working a treat with the salsa, which brings a lovely, spicy freshness to this rich dish, balancing it well.

SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 35 MINUTES

2 tbsp olive oil

4 skinless cod fillets (about 150g each)

sea salt and freshly ground black pepper

FOR THE GREEN CHILLI SALSA

grated zest and juice of 1 lime

1 garlic clove, finely grated

1 small green chilli, deseeded and roughly chopped

2 tbsp rice wine vinegar

2 tbsp chopped coriander leaves, plus 2 tbsp for the potato salad

2 tbsp chopped mint leaves

60ml olive oil

FOR THE ROAST POTATO AND ALMOND SALAD

500g small potatoes, scrubbed

4 tbsp olive oil

100g almonds

75g good-quality mayonnaise

1 Preheat the oven to 210°C/190°C fan/gas 7.

2 First, cook the potatoes. Toss them in the olive oil and season with salt and pepper. Place in a large roasting tray and bake in the oven for 25 minutes. Add the almonds and bake for a further 8–10 minutes, until the potatoes are cooked and the almonds are toasted.

3 To make the salsa, blend all the ingredients together in a small food processor, or in a jug or bowl with a stick blender, until smooth. Season to taste with salt and pepper.

4 Heat the 2 tablespoons of olive oil for the fish in a large non-stick frying pan over medium heat. Season the cod fillets with salt and pepper on each side then place them in the hot oil. Cook for 3–4 minutes until golden brown, then gently flip them over and cook for a further 3–4 minutes to brown the other side, until the fish is cooked through. Remove the pan from the heat and add the green chilli salsa to the pan, spooning it over the fish. Leave to rest for 2 minutes.

5 To serve, mix the 2 tablespoons of coriander for the salad into the mayonnaise along with 2 tablespoons of cold water to thin it down to drizzling consistency. Roughly chop the almonds. Combine the warm roasted potatoes with the chopped, roasted almonds, place on a large serving dish and drizzle with the mayonnaise. Finish with a generous twist of black pepper.

6 Serve the salad immediately, alongside the fish.