Hollandaise Sauce

Method:

1. In a saucepan, combine the egg yolks, lemon juice, water and salt. Whisk until the mixture becomes foamy and pale.
2. Place that saucepan inside another pot with water and heat over a bain-marie.
3. Stir continuously for a few minutes until thickened. Keep the heat at medium/low and do not stop stirring to prevent the yolks from cooking.
4. Remove from the heat and gradually add the melted butter, stirring constantly.

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Cut all the vegetables into small, even-sized cubes and place in a salad bowl with the olives. Season with olive oil, vinegar, salt, black pepper and dried oregano. Add the crumbled feta cheese and the cod, and toss well.

Sprinkle the Greek-style cod salad with dried oregano and serve immediately with slices of rustic bread on the side (if refrigerating, season only just before serving).

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Brush a non-stick griddle pan or hot plate with olive oil, heat well and grill the cod skin-side down for 10 to 15 minutes (depending on the thickness of the cod), turning halfway through. The cod is ready when it flakes easily.

Roughly chop the cashew nuts and toast in a dry non-stick pan. Lightly toast the desiccated coconut. Leave the cashews and coconut to cool.

For the dressing: mix together 3 tbsp olive oil, 1 tbsp lime juice, flaky sea salt, black pepper and lime zest.

In a salad bowl, combine the diced papaya and pineapple, the celery cut into half-moons and the chopped red onion. Add the rocket, cashews and dressing, and toss well.

Serve the grilled cod loin steaks with the tropical salad, sprinkled with toasted coconut and lime zest.

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Thawing & Baking: Pre-thaw the cod loins in the refrigerator. Once thawed, place them skin-side down in a baking dish, drizzle with olive oil, and roast in a preheated oven at 180°C (350°F) for approximately 25 minutes.

Salad Prep: Wash and dice the unpeeled apples into small cubes. Drizzle with lemon juice to prevent oxidation. Slice the celery into thin half-moons. Coarsely chop the walnuts, lightly toast them in a dry non-stick skillet, and spread them on a plate to cool.

Dressing: Mix the mayonnaise with 2 tablespoons of lemon juice and season with a pinch of salt and freshly ground black pepper.

Assembly: Combine the apples, celery, and walnuts in a salad bowl, add the mayonnaise dressing, and toss gently until well coated.

Greens: Cut the lettuce leaves into broad julienne/chiffonade strips.

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Place the loins in a baking dish greased with olive oil and cover them with the sautéed mixture. Arrange the Brussels sprouts around and season with salt, pepper, and a drizzle of olive oil.

Bake in a preheated oven at 180ºC for 15 minutes. In a bowl, mix the almonds, breadcrumbs, and your preferred herbs.

Spread this mixture over the cod loins, drizzle with a little olive oil, and bake for another 10 minutes.

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Cook for 10 minutes covered. Remove the fish, flake it, removing skin and bones, and set aside.

Cut the vegetables and feta cheese into cubes. Place all ingredients in a bowl, season, mix well, and serve.

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Meanwhile, cut the pizza dough into small circles using a cutter or a glass. If needed, lightly oil the glass and sprinkle flour on the work surface.

Spread tomato sauce over each dough circle, top with grated cheese, add some of the cod mixture, and finish with olives and quartered cherry tomatoes.

Bake in a preheated oven at 220 °C for 10–15 minutes (or follow the instructions on the pizza dough packaging).

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Place the remaining ingredients in a food processor and blend until smooth and creamy.

Adjust seasoning and add water if needed to achieve a silky texture.

Serve the cod loins on a bed of avocado hummus and finish with chopped coriander.

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Remove the loins, shred the cod removing skin and bones, and set aside.

In a wok, add a drizzle of olive oil. Sauté the chopped onion and garlic.

Add the remaining vegetables and seasonings. Stir well and cook until tender.

Add the cooked fusilli, the cod, and the soy cream. Adjust seasoning.

Mix until you get a creamy, thick consistency.

Divide into meal-prep containers, top with grated cheese, and bake in a preheated oven at 200°C for 5 minutes or until golden on top.

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