Instructions: Aga equipment:
small roasting tin on third set of runners in roasting oven

Heat the oil and a knob of the butter together in a large frying pan on the simmering plate then add the cod and brown it quickly on both sides on the boiling plate.

butter the roasting tin transfer the cod to it and roast in the roasting ovenfor 12 to 15 minutes.

Bring a large pan of water to the boil add the greens then return the water to the boil.

Drain thoroughly then add the greens to the buttery fish juices in the frying pan with 50g more butter and stir fry until soft and glossy.

Turn the greens into a colander and press out as much liquid as possible back into the frying pan.

Transfer the greens to a serving dish and keep them warm on the back of the aga or in the simmering oven.

Add the chopped orange flesh and the juice to the pan juices and boil rapidly until reduced and slightly syrupy.

Beat in the chilled butter a little at a time until the sauce is thick and glossy. Remove from the heat and add the herbs and orange zest and season to taste.

Divide the cod into four thick portions then serve on a bed of the buttered greens on warmed plates with the sauce spooned over.

I dont know how many varieties of fish there are in the world but you have to go a long way to better a really fresh piece of Channel caught cod. This is a great spring dish to make with brussels sprout tops or spring greens.

Serves 4

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