Marinated Salt Cod & Rocket

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Preparation info

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

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This is a brave dish to get into because it sounds so basic. Think of all the food writing which promises the world and then, when you follow it, delivers very little. This is the contrary example. It sounds too obvious, but delivers much more.

The recipe specifies borlotti beans, but you could use a different variety and still have a good result. Fresh beans are best and rehydrated dried beans are fine, but even tinned are acceptable, if drained and rinsed well.


  • 350 g/12 oz Home-salted Cod Fillets
  • 2 lemons
  • 225 g/8 oz cooked borlotti beans
  • 1 tbsp Gremolata
  • 4 tbsp extra-virgin olive oil
  • 115 g/4 oz rocket
  • salt and pepper
  • chopped chives, to garnish



Rinse the fish and pat dry. Cling-wrap and refrigerate until ready to make the salad. Use the same day.

Half an hour before serving: slice the cod thinly like smoked salmon and arrange on a porcelain dish, dress with the juice from the lemons and leave to marinate.

5 minutes before serving: in a salad bowl, dress the beans with the gremolata and half the olive oil and toss to coat evenly. Taste and season with salt and pepper if you think it needs it.


Mound the rocket on individual plates and arrange 2 or 3 slices of cod around it. Divide the beans equally, mounding them on top of the rocket. Dribble a little of the lemon juice marinade over each serving, pouring the remaining olive oil on top. Scatter with chives and serve.

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