Grilled Cod in Green Curry Butter With Herby Tomatoes & Garlic Rice

For the tomato salad, heat the grill to high. Halve the cherry tomatoes and lay ½ of them face-up on a baking tray (set aside the rest). Sprinkle over a pinch of sugar, salt and black pepper. Slide the tray under the hot grill to cook for 10 mins, until the tomatoes are blistered and starting to wilt, then remove from the oven and set aside.

Meanwhile, make a salad dressing. Juice the limes into a bowl then stir in the fish sauce and remaining sugar. Mix in the boiling water until the sugar has melted. Mince the chillies, lemongrass and garlic then add to the dressing. Set aside.

Season the cod with salt and set aside at room temperature until ready to cook.

Get all the curry butter ingredients – minus the butter – into a blender and blitz until smooth, then add the butter and give it a final blitz to combine. Set aside.

For the rice, mince the garlic and thinly slice the spring onions. Heat a glug of vegetable oil in a large frying pan set over a low-medium heat. Add the garlic and gently fry until fragrant and light caramel in colour. Turn the heat up to high then add the cooked rice and fry until hot to the touch. Add the sliced spring onions and sugar and season with salt and pepper. Make sure the sugar has melted, then leave over a low heat to stay warm until ready to serve.

Now cook the cod. Set the oven grill to its highest setting. Rub the cod with a little vegetable oil then transfer to a flat tray and slide under the grill to cook for about 4 mins until starting to firm up. Add a heaped tbsp of the curry butter to each cod loin then grill for another 2-4 mins until the butter has melted and is bubbling and the cod is cooked through. Remove from the oven and leave to rest for 2 mins.

While the cod rests, finish off the salad by combining the raw cherry tomatoes, the roasted tomatoes, the leaves from the herbs and ½ the dressing in a large salad bowl. Season with salt and toss to combine.

Divide the roasted cod between plates and spoon over the cooking juices. Serve with the rice and salad, and finish with an extra drizzle of the dressing.