1 tbs of cappers with 1 Tbs of capers marinade (Juice in which capers comes in)
10 black olives (I used Calamata olives )
8 fresh medium size tomatoes (cut into quarters)
Fresh parsley & dill
Olives oil, Salt & pepper to taste and sugar (if needed)
Firstly let’s cook the Cod. Season the cod fillets with salt & pepper and coat with flour. Make sure you shake off the excess before transferring fish onto the pan. Heat the pan on medium-high heat. When pan is relatively hot transfer the fish. Cook for 2 min each side or until it’s lightly golden brown. Remove it from the pan and leave it aside.
Let’s make a salsa. In the same pan, add anchovies and cook until they break down and almost melts. Add the onion with chilli pepper and cook until onion gets translucent. Add the dried herbs (oregano & marjoram). Cook them for about 2 minutes. Add tomatoes and reduce the heat to low-medium and cook them for about 8 minutes until they break up and release their juices. Add olives and wine and cook for 2 more minutes until the alcohol evaporates. Add parsley, dill & basil. If salsa at this point is very thick(depends on tomatoes you use for this recipe), introduce 1-2 tablespoons of water. Now adjust the seasoning. I didn’t season at the beginning just because anchovies were very salty. If salsa is on a sour side, introduce a little bit of sugar just to balance it out. Add fish fillets into the salsa mix and cook for 1-2 min just to warm up the fish.
Garnish with fresh basil leaves and chopped chilli pepper. Serve it with a slice of bread of your choice, I used Ciabatta bread.
Let’s start with pickled radishes. Slice the radishes thinly, add white wine vinegar and leave it to pickle for approx 30 min. Just before you serve it , add chopped parsley and olive oil, mixed it through.
Let’s make sun-dried tomato pesto. Add sun-dried tomatoes, parmesan cheese, 1 garlic clove, basil and salt & pepper. Blend all together at the same time adding olive oil until you reach desired consistency of your pesto.
Now onto cauliflower puree. Heat the pan (griddle pan if available) and cook 2 sweet corn cubs until they slightly chard . Then carefully take the corns off the cub. Leave it to rest. In a mean time cut the cauliflower into smaller pieces so it cooks faster. Heat the pot, add a little bit of butter and add the cauliflower. Cook it for 4 minutes until they starts to soften then add milk and corn. Bring it to the boil and simmer for about 10 min until cauliflower is fully cooked through and tender to the knife. Take the hand blender (or blender of your choice) and blend it until smooth consistency. If it’s a little too thick add some milk and blend it again.
Lastly – The scallops. Heat the pan until it starts to smoke, add olive oil . Add a little salt & pepper onto the scallops and transfer them onto the pan. Make sure your pan is smoking hot , otherwise your scallops will cook in it’s own juices and not caramelise. Depending on the size of the scallops cook it for about 20 sec on each side (I like my scallops just a little raw inside). Then transfer them to the plate to rest and start assembling the dish. It’s up to each person taste how they want dish to look.