Servings: 4

Pan Fried Cod: subheading: Pan Fried Cod:
2kg Murray Cod 2kg Murray Cod
2 tbs polive oil 2 tbs polive oil
2 tbsp grapeseed oil 2 tbsp grapeseed oil
 
Danish Fox Sauce: subheading: Danish Fox Sauce:
30g baby spinach leaves 30g baby spinach leaves
3 tbsp brown sugar 3 tbsp brown sugar
3 tbsp Dijon mustard 3 tbsp Dijon mustard
3 tbsp white wine vinegar 3 tbsp white wine vinegar
2 tbsp grapeseed oil 2 tbsp grapeseed oil
45g young fresh dill sprigs 45g young fresh dill sprigs
3 sorrel leaves 3 sorrel leaves
1 tbsp lemon juice, or to taste 1 tbsp lemon juice, or to taste
 
Lemon Greens: subheading: Lemon Greens:
½ tbsp salt ½ tbsp salt
pinch sugar pinch sugar
1 cup freshly shelled peas 1 cup freshly shelled peas
1 cup beach banana leaves 1 cup beach banana leaves
½ cup samphire ½ cup samphire
½ lemon, juiced and finely zested ½ lemon, juiced and finely zested
1 tbsp olive oil 1 tbsp olive oil
salt and white pepper, to taste salt and white pepper, to taste
fresh pea sprouts, to garnish fresh pea sprouts, to garnish

For the Pan Fried Cod, wipe cod dry thoroughly with paper towel. Ideally allow the whole fish to dry uncovered in the fridge overnight.
Remove the fillets and separate the top loin from the belly. Portion each loin into 2 and ensuring the same thickness and size. You may need to trim some of the tail part of the loin if it is too thin. Reserve belly, trimmings and frame for another recipe.
Rub the fillets in olive oil and season well with salt and pepper.
Add grapeseed oil to a large cold frypan and place the fillets skin side down into the frypan.
Increase heat to medium-high and as the frypan heats up, hold the fish down with a fish weight or spatula to ensure the skin has even contact with the frypan.
Adjust the heat as required to crisp the skin and the fish to cook almost all the way through on the skin side only. The fish will turn opaque and only a small part of the top of the fish should still be translucent.
Check the skin and once the skin is crispy and golden brown, turn the fillet over for 10 to 20 seconds only - or until the flesh is just set and opaque. Remove from the pan and set aside to rest, skin side up, until ready to serve.
For the Danish Fox Sauce, fill a medium saucepan with water, add 1 tablespoon salt and bring to a boil. Add spinach leaves and blanch for 10 seconds. Remove from water and squeeze gently between several sheets of paper towel.
Transfer to a blender along with remaining ingredients. Blend on high speed for 2 minutes, scraping down the bowl several times to ensure the dill is blended well and the sauce has a smooth consistency.
Add lemon and salt, to taste. Strain through a fine sieve. Set aside until ready to serve.
For the Lemon Greens, fill a medium saucepan with water, add salt and a pinch of sugar and bring to a boil. Add peas, beach bananas and samphire. Return to the and boil then simmer for 2 minutes. Remove from water immediately and drain well on paper towel then place into a small bowl.
When ready to serve, dress with lemon juice, lemon zest and olive oil. Taste and season with salt and white pepper.
To serve, place a generous dollop of the Fox Sauce onto four large serving plates. Add the rested cod and some lemon greens. Garnish with fresh pea sprouts.