- 600g fresh Cod loin from the counter
- 6 vine tomatoes
- 2 garlic cloves
- 1 banana shallot
- 1 orange sweet pepper
- 150g rice (Basmati & wild rice)
- 1 tablespoon whole grain mustard
- 100ml white wine
- 6 leaves of cavolo nero – Black cabbage leaves
- 25g butter
- 10 mix colours olives (antipasti)
- 1 vegetable stock cube
- Ground black pepper
- Mustard oil
Rinse the cod and place in the large oven dish. Slice the fish in as many pieces as required (here 3). Crush the stock cube and sprinkle it on the fish, also crush the garlic over the fish. Add black pepper and a drizzle of mustard oil and massage the fish making sure that the garlic and stock cube cover the fish in every sides including between slices… Cover with cling film and place in the fridge for 15-30 minutes or so. Preheat the oven.
In the meantime, cut the orange pepper in wedges, cut one half of the shallot in about the same size. After marinating the fish for 30 minutes, bring the oven dish out and scatter on the fish, the pepper and shallot wedges. Also add the vine tomato. Sprinkle salt on everything and another glug on oil then place in the oven for 20 minutes at 200°C. Do not forget to base every 5 minutes it as it will dry out.
Once the fish is in the oven, put the rice to cook following the instructions on the package. Add a pinch of salt and 1 spoon of mustard oil.
Time to prepare the Side dish of cavolo nero. Rinse and remove the spine of the cabbage leaves then cut in 2-3 each leave. Place the cut cavolo in a heat proof bowl then add the antipasti olives with a drizzle of oil from the olives jar. No need to add salt as antipasti’s olives are already vinegary-sharp. Mix well and set aside. This bowl will need to go in the microwave for just 5 minutes just before serving.
The mustard sauce.
By the time you start on the mustard sauce, the fish should be resting.
So, collect the juices from the now resting fish and pour it in the sauce pan with the quartered leftover shallot. Add a tablespoon of butter about 25g. Also add 100ml of white wine (I used a French white chardonnay) and black pepper. Leave the mix to simmer and the wine to evaporate a bit. This should take 3 minutes. Watch out for the foaming. When the wine stops foaming. Add the mustard and stir continuously for 3 minutes. Adjust the seasoning and switch off the heat.
The combo white wine and mustard can be a bit acidic, which can be very good for fish. But if you don’t have white wine, use lemon juice instead.
Serve as suggested with a steamed Basmati & Wild rice and a side of warm Cavolo Nero with mix olives.