Recipe

Step 1: To make vinaigrette, whisk together oils with balsamic vinegar in a small bowl. Stir in tomatoes and chives, season with salt and pepper. Set aside.

Step 2: To make white bean mash, place beans in a bowl and mash coarsely with a fork. Heat oil in a frying pan over medium heat. Add fennel, rosemary and sage, and cook until fennel is tender and tinged gold, 3-4 minutes. Remove rosemary and sage and stir in Pastis. Add mashed beans and stir until well combined and warmed through. Season with salt and pepper. Keep warm.

Step 3: Preheat oven to 450°F. Heat 3 tbsp olive oil in a large, oven-safe frying pan over medium-high heat. Season cod with salt and pepper and place skin-side-up in pan. Cook 1-2 minutes, or until golden. Flip cod, then place pan in oven for 5 minutes, or until fish is just cooked.

Step 4: Divide warm mash among 4 bowls, top with a fillet of cod and drizzle with vinaigrette. Garnish with hazelnuts and chives.

Watch Claire Tansey demonstrate this recipe in Video: Roasted Black Cod Recipe.