Confit of cod with rucola

Confit of cod with rucola



  • 500g cod loins
  • salt
  • black pepper
  • zest of ½ a lemon
  • 2 cloves garlic
  • sprig of fresh thyme
  • extra virgin olive oil
  • 60g rucola (rocket)
  • olive oil
  • lemon juice
  • salt


  1. Season the cod loins with salt, pepper and the zest of half a lemon. Leave for a few minutes.
  2. Heat the sliced garlic and thyme in a little oil over a low heat.
  3. Remove from the heat and add the cod.
  4. Place the lid on the pan and leave for ten minutes, or until the flesh of the cod is white and opaque.
  5. Remove the cod from the pan, and flake.
  6. Rinse the rucola leaves in cold water, and pat dry. Season with olive oil, lemon juice and salt.
  7. Arrange the flaked cod and rucola salad on plates, and serve.