Ingredients

• 1 tbsp sunflower oil
• 1 red onion
• sliced
• 4cm/1½ inch cinnamon stick
• snapped in half
• 500g/1lb 2oz kumquats
• sliced in half
• 75g/3oz light brown sugar
• 125ml/4½fl oz sherry vinegar
• 4 x 200g/7oz cod fillet
• skin-on
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 green peppers
• roughly chopped
• 125ml/4½fl oz water
• 1 punnet micro cress
• 1 punnet fennel tops
• 1 tbsp olive oil

Directions

• For the kumquat marmalade
• place a heavy-based pan on a moderate heat
• and when hot
• add the sunflower oil
• followed by the red onion. Fry for 2-3 minutes until the onion has softened.
• Add the cinnamon to the pan and continue frying for a further two minutes.
• Tip in the kumquats and cook for 3-4 minutes
• until just beginning to soften.
• Add the brown sugar and pour over the vinegar.
• Cover
• and simmer for 8-10 minutes
• until the kumquats have completely softened and lost their shape.
• Remove the lid and continue boiling for a further 6-8 minutes until the juices have cooked down and the marmalade has thickened.
• Remove the pan from the heat and leave to cool.
• Preheat the oven to 220C/425F/Gas 7.
• Season the cod with salt and black pepper.
• Heat a frying pan until hot then add the olive oil and cod
• skin-side down.
• Cook for two minutes then place in the oven for 5-8 minutes until cooked through.
• Meanwhile
• to make the green pepper dressing
• place the peppers and water into a food processor and blend to a purée.
• Strain the mixture through a tea towel into a clean pan.
• Place the pan on the heat and bring to a boil.
• Reduce the heat and simmer for five minutes until the mixture has thickened.
• Place the micro cress and fennel tops into a bowl and toss with the olive oil
• salt and black pepper
• to taste.
• To serve
• spoon the kumquat marmalade into the centre of four plates. Place the cod on top and sprinkle the micro cress around the plate. Finish with a drizzle of green pepper dressing.