Cod

• 200 g (7 oz) piece of cod fillet (such as blue-eye trevalla or hapuka), skin removed
• 60

Trim any bloodline from the cod. Place on a plate, sprinkle both sides with the salt, cover with plastic wrap and refrigerate for 1½ hours to draw out the moisture.

Rinse the salt from the cod. Place the milk, bay leaf, thyme and peppercorns in a saucepan over low heat and simmer for 15 minutes to allow the flavours to infuse. Add the cod and cook for 8 minutes or until cooked through.