This is the perfect lunch dish for a summer's day. Serve with a Roquette or Mesclun salad drizzled with Olive Oil and some French bread. That's all it needs.

Ingredients

4 cod fillets, each 170g with skin on
2 tbsp olive oil, plus extra for drizzling
Tapenade

Method

First prepare the tapenade

Spread a little of the tapenade over the skin side of each sea bass fillet.

Heat the olive oil in a large, non-stick frying pan. Add the cod, skin side down. Season with salt and freshly ground pepper and cook for around 4 minutes, then turn and fry for a further 1 minute on the flesh side.

Serve with French bread and Roquette or Mescun salad finished with a drizzle of olive oil and lemon juice.