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.
© 1995 Alastair Little. All rights reserved.