Salting the cod gives it extra flavour and texture, so it holds its shape well when cooking. Try to cook this recipe when asparagus is in season, as the flavours will be sublime. If you grow your own asparagus, so much the better, because it is perfect if you can cook and enjoy it as soon as it is picked.
SERVES 4
PREPARATION TIME: 15 minutes, plus 4 hours salting COOKING TIME: 25 minutes
4 individual cod fillets
1 tbsp sea salt
200g/7oz/heaped 1 cup pearled spelt
400g/14oz asparagus
2 tbsp olive oil
2 shallots, chopped
1 green chilli, deseeded and finely chopped
1 garlic clove, chopped
1 tsp thyme leaves
200ml/7fl oz/scant 1 cup dry white wine
85g/3oz unsalted butter
grated zest and juice of ½ lemon
75g/2½oz/⅔ cup flaked almonds, toasted, or nuts of your choice
sea salt and freshly ground black pepper
Put the cod in a serving dish and sprinkle evenly with the salt. Cover with cling film and chill in the fridge for 4 hours to salt the cod.
Cook the pearled spelt in boiling water for 20 minutes, or according to the packet instructions. Drain and leave to one side.
Meanwhile rinse the asparagus and snap off the woody ends. Heat the sunflower oil in a saucepan over a medium heat and fry the shallots for a few minutes until soft. Add the chilli and garlic and cook for 2 minutes, then stir in the thyme leaves. Add the white wine, bring to the boil, then simmer for a few minutes until the sauce has reduced by half. Season with salt and pepper and stir in 55g/2oz of the butter, then add the drained pearled spelt and stir so that it is covered in the sauce.
Heat the remaining butter in a frying pan over a medium heat, add the cod and fry for 2–3 minutes on each side until it flakes easily when tested with a fork.
Meanwhile, bring a saucepan of water to the boil over a high heat. Add the asparagus and boil for 1–2 minutes until just tender. Drain well.
Lift the cod onto serving plates, squeeze the lemon juice over the top and sprinkle with the lemon zest and the toasted almonds. Serve with the pearled spelt and asparagus.