Pan-fried cod and cos

Method
Prep:7min  ›  Cook:7min  ›  Ready in:14min 

1. Mix 1 tbsp extra virgin olive oil, 1 tbsp fresh or bottled lime juice or 2 tsp lemon juice and 1 tsp paprika and brush over 400g skinless cod fillet or cod steaks (or any kind of firm white fish). Cook under a medium-hot grill for 6-7 minutes or until the fish flakes easily (there's no need to turn it over).
2. Meanwhile, whisk 4 tbsp extra virgin olive oil, 1 tbsp vinegar from a jar of capers, 1/2 tsp Dijon mustard, coarsely ground sea salt and black pepper together. Stir in 1 tbsp drained capers.
3. Flake the fish into large chunks. Add to a 150g bag of torn cos lettuce (or any other crispy leaf) in a serving bowl. Drizzle over the dressing and gently mix together. Serve with crusty bread.

Alternatives to cod:

Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.