I love the simplicity of this dish. If you can't get hold of broad beans, use peas instead - or mix it up a bit with both. There are plenty of sources for sustainable cod these days, but pollack works nicely in this recipe too.(Serves four)
50ml olive oil
1 small onion, finely chopped
50g salami, finely chopped
300g broad beans, cooked
4 cod fillets, around 120g each
1 bunch mint, torn
Half a lemon, juiced and rind gratedPut a dash of oil in a pan, add the onion and saute until soft.Add the salami and broad beans, remove from the heat and leave to one side.
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