This simple fish dish with a piquant sauce is a lighter alternative to rich, festive food

SERVES 8
PREPARATION TIME 5 minutes
COOKING TIME 14-15 minutes

Juice and grated zest of 2 lemons
1 tablespoon lemon oil
6 tablespoons mild olive oil, plus extra
1 tablespoon finely chopped fresh rosemary leaves
Salt and freshly ground black pepper
8 x 225 g fillets of cod
2 lemons, sliced
45 g butter

To make the vinaigrette, whisk the lemon juice, lemon oil, olive oil, rosemary, salt and pepper in a bowl and set aside. Pre-heat the oven to Gas Mark 5 (190°C, 375°F). Heat a shallow baking tray. Brush the cod with the remaining olive oil. Remove the tray from the oven and line it with non-stick baking paper or baking parchment lightly brushed with oil. Place the sliced lemons on the tray and put the cod on top. Spoon 1 tablespoon of the vinaigrette over each piece of fish. Bake for 10-12 minutes, until cooked. Carefully lift out the cod, place on a warm plate and cover. To make the sauce, put the lemon zest and the remaining vinaigrette in a pan and place over a medium heat. Whisk in the butter. Cook for 1 minute to reduce, whisking all the time, pour over the cod and serve with pasta and tomato salad.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB