Recipe: Cod fishcake rolled in a mixed herb and black pepper with salted chilli cod strips

For the fish cake and goujons:

8 fillets of cod

2 cups of breadcrumbs (season with 1/2 teaspoon black pepper, salt, chilli flakes and mix well)

4 eggs (beaten with a little water)

Fishcake only (8 large potatoes peeled and rinsed)

3 Large bowls

The Salad:

6 Generous handful of mixed salad leaves

8 Cherry tomatoes (cut into half)

8 Asparagus spears

8 baby cooked beetroot (available in all good stores)

2 Red onion (finely Sliced)

1 Cucumber (cut down middle lengthways then slice at a angle)

Salt and cracked black pepper

2 tablespoons of olive oil

The bruschetta:

1 six inch  baguette (cut into 8 slices)

8 Cherry tomatoes (cut into quarters)

1/2 red onion (finely diced)

Salt and pepper

1 tablespoon of olive oil

2 tablespoons of grated parmesan cheese

First off preheat the oven to 180 degrees. Boil the potatoes in salted water until cooked (approx 15 mins). Mash the potatoes and season with salt and pepper and allow to cool. (If you fancy add a tablespoon of butter and I/2 cup of milk/double cream.)

Prepare the fish cake along with the goujons. For the fish cake break up 4 fillets of cod with your hands and add to the potatoes and mix well. You can also add some chopped herbs such as chopped parsley through the mix.

Place a little flour on a board or surface – shape according to the size you require,

With the three large bowls in one add 1 cup of plain flour, the second the egg mix and third bowl the seasoned breadcrumbs. Dip the cakes into the flour, then the egg, and finally the breadcrumbs.

Massage a little oil over the top and place in the oven and cook for approx 15 mins. The goujons cut into strips and cook along with the fish cake or if you prefer to deep fry first cook the fish cake at a temperature of 170 for a few minutes until slightly golden brown and cook for ten minutes. Same process with the goujons.

Once the fish is cooking in the oven move onto the asparagus and bring a medium sized pot to the boil. Add a little salt, bring to the boil and cook for three minutes then cool down under running cold water.

For the Bruschetta – mix together the tomatoes and onions in a bowl along with the oil and salt and pepper. Place the sliced bread onto an oven proof tray and cook on one side for approx three minutes. Flip over, add tomato mix and cook for a further 3-4 mins. By now your fish will be nearly cooked.

The plating:

Gather Salad ingredients and mix well in a large bowl

Place a little Salad on each corner of the slab or plate and gently distribute.

Place beetroot alongside side the salad. Remove the bruschetta and sprinkle parmesan cheese on top. Place asparagus alongside the beetroot. With caution remove the fish from the oven, place the fishcakes beside the asparagus and the goujons on top. Serve with a wedge of lemon and enjoy!