Spicy blue cod

Jason Burgess

Ingredients

1	Lemon
2	Baby leeks
2	Cod fillets
1 to drizzle	White wine
1 to drizzle	Oil
1	Salt & freshly ground pepper
1	Red chilli, deseeded and sliced thin
3	Lettuce leaves
1 to serve	Chilli sauce

Directions

1. Make a bed of baby leeks in a baking dish. Thinly slice a few lemons and sit these on the leeks.
2. Cut up the cod into chunky, bite-sized pieces and arrange these on the leek and lemon base.
3. Add a bit of white wine and oil, salt and pepper and a few slices of red chili (deseeded for a less searing heat).
4. Seal the dish with tin foil and bake it in a hot oven for 10 minutes. Remove the dish from the oven, let it cool, leaving the foil on.
5. Put the poaching liquid into a pan and reduce it until it has a sauce-like consistency, then allow to cool.
6. To serve, spread around a few crunchy salad leaves on a platter then use a slotted spoon to pile up the fish bits, lemon slices and leek strips.
7. Pour the cooled poaching liquid over the fish and dot with a little chilli sauce .