Soften 1 chopped garlic clove in a drizzle of hot olive oil. Add the cherry tomatoes, season lightly with salt and black pepper, and sauté for 4 to 5 minutes. Add the cod and sauté for about 5 minutes.

Cook the pasta in salted water until al dente. Drain, reserving 1 coffee cup of the cooking water.

Toast the pine nuts in a non-stick frying pan with no oil.

Mix the basil pesto well with 1 tablespoon of olive oil, add it to the pasta, pour in the reserved cooking water and toss to coat. Add the sautéed tomatoes and cod, 6 large basil leaves cut into thin strips (julienne) and 2 tablespoons of Parmesan shavings, and toss gently.

Serve the black linguine with cod, tomato and basil pesto sprinkled with Parmesan shavings, basil and the toasted pine nuts.

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Peel the potatoes, cut them into cubes, boil in salted water, and drain.

Cut the collard leaves into wide strips (julienne), boil in salted water in a separate pot until al dente, and drain.

Once thawed, place the cod in a large baking dish with the potatoes around it, drizzle everything generously with olive oil, and bake in an oven preheated to 180 °C (350 °F) for 25 minutes.

In a frying pan greased with olive oil, sauté the ham slices (without overlapping) until crisp. Let them cool, break into pieces, and set aside in a bowl.

In the same pan, add a drizzle of olive oil, soften one minced garlic clove, and sauté the cooked collard greens for 2 to 3 minutes to combine the flavors. Turn off the heat and add the crispy ham only at serving time.

For the sauce: place the orange zest and juice, butter, 1 cinnamon stick, a pinch of ground cinnamon, and the sugar over heat. Stir, bring to a boil, then reduce the heat and cook until slightly thickened (if needed, mix 1 teaspoon of cornstarch with a little of the sauce, then stir it in to help thicken). Stir occasionally. Turn off the heat and add the walnuts.

Serve the cod with the roasted potatoes and the orange, cinnamon, and walnut sauce, accompanied by the sautéed collard greens with crispy ham.

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Meanwhile, combine the drained chickpeas, chopped onion and garlic, and halved cherry tomatoes in a bowl. Add the flaked cod, orange segments and chopped parsley.

For the dressing, squeeze the juice of the orange and lemon. Mix well with the mustard and season with salt, pepper and a drizzle of olive oil.

Dress the salad just before serving.

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Grate the courgette and squeeze well to remove excess water. Finely chop the garlic and onion.

Mix all the ingredients together in a bowl until you get a smooth, even batter. Season with pepper to taste.

Brush a frying pan with olive oil and cook spoonfuls of the batter on both sides until golden brown.

Serve with tomato rice or a mixed salad.

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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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