Ingredients

• 150ml/5fl oz liquorice liqueur
• 2 tbsp honey
• 100ml/3½fl oz prosecco
• ½ lemon
• peel only (reserve the juice for dressing the lettuce)
• 5g chocolate mint leaves
• chopped
• 1 chilli
• seeds removed
• cut in half lengthways
• 15g tarragon
• 4 x 140g/5oz Alaskan black cod fillets
• salt and freshly ground black pepper
• 500g/1lb 2oz red onion
• chopped (about 6 onions)
• 125g/4½oz caster sugar
• 20g/¾oz cooked beetroot
• chopped
• 50ml/2fl oz red wine vinegar
• 2 Little Gem lettuce
• cut into quarters
• 2 tbsp extra virgin olive oil
• handful pea shoots

Directions

• For the black cod
• prepare the marinade the day before you want to eat. Add the liquorice liqueur
• honey
• prosecco
• lemon peel
• chocolate mint leaves
• chilli and tarragon to large bowl and mix to combine. Add the cod fillets and marinate in the fridge overnight. The next day
• remove the cod and discard the marinade. Season the fish with salt and pepper. Set aside until ready to cook.
• For the red onion jam
• put the onions
• caster sugar
• beetroot and vinegar in a pan and simmer over a low heat for approximately 45 minutes. Once the mixture resembles a thin jam
• use a spatula to pass it through a strong sieve to remove lumps. Set aside to cool.
• To cook the fish
• preheat the grill to a low-medium heat. Grill the cod for 15-20 minutes
• or until nicely glazed and firm
• To serve
• char the lettuce using a chef’s blow torch then dress with olive oil and the reserved lemon juice.
• Spoon some onion jam onto each plate and top with the cod. Put the lettuce alongside and dress the plate with pea shoots. Serve immediately.