Black cod with red onion jam and charred lettuce


Black cod has more fat than most fish so won't dry out when grilled slowly as it is here.


For the black cod

  • 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

For the red onion jam

To serve