Cod fillet with pak choi and black bean sauce.

Ingredients

• 4 Moray Seafoods Cod Fillets.
• 4 Medium Pak Choi.
• 4 Plum Tomatoes.
• 4 Tablespoons of Black bean sauce.
• 2 Tablespoons of Sunflower oil.
• 1 Teaspoon of sesame oil (optional).
• 2 Tablespoons of sea salt.
• Pepper mill.

Preparation

1. If cod fillets are frozen defrost in fridge using package guidelines ready for cooking.
2. Sprinkle half of sea salt on a plate and place cod fillets skin side up on top, sprinkle with remaining sea salt on top, place in fridge uncovered for 1 hr.
3. Remove cod from fridge and wash off salt in a bowl of cold water, pat dry with kitchen roll. Place back in fridge, covered until ready to use.
4. Split pak choi length ways then wash and drain.
5. Remove eye from tomatoes using the tip of a pointed vegetable peeler or small knife, place in boiling water for approx 10 seconds then remove tomatoes and place into a bowl of cold running water. When cold remove skin and quarter tomatoes, remove seed part using a small knife and cut each quarter in half.

Cooking Directions

1. Pre-heat a large non stick frying pan, add sunflower oil and allow to heat through well. Add patted dry cod fillets skin side down and cook for approx 5 mins over a low heat.
2. Turn cod over and cook for another 2-3 mins approx.
3. Remove cod from pan when ready and place skin side down on a plate, keep warm. Wipe pan clean with kitchen roll and place over a medium heat, add sunflower oil and sesame oil, add pak-choi and cook for 2 mins approx, add tomatoes and sesame seeds towards end.
4. Turn cod over and remove skin, place cod skin side down on hot serving plate with pak-choi and tomatoes, add black bean sauce to pan and heat through, spoon sauce on serving plate.