Both cod and spring greens are excellent ingredients which are often underrated. As long as you don’t overcook either of them they are better than many grander fish and vegetables. For ease, ask your fishmonger to skin the cod fillets for you. Serve with new potatoes and a tomato salad.
Cut the crusts from the bread, put it in a food processor and whizz to make breadcrumbs, them turn them into a bowl. Cut the goat’s cheese into very small pieces, cutting off any rind, add to the breadcrumbs and mix together. Season with salt and black pepper and leave on one side. Put the cod in the top of a steamer over boiling water and steam for 8-14 minutes, until just cooked to the centre but still succulent. Remove from the heat but keep covered.
Put a large saucepan of salted water over a high heat and warm up a shallow ovenproof dish. Discard any large, marked outer leaves of the spring greens and slice the rest across into 1.25cm/½ in strips. When the water in the saucepan is boiling, add the sliced spring greens and boil for 2-5 minutes, until just tender and bright green. Drain and put into a mixing bowl. Crush the pink peppercorns, if using, and coriander seeds in a pestle and mortar and stir into the spring greens, together with the olive oil and a sprinkling of sea salt and black pepper. Flake in the steamed cod and mix gently with the greens. Turn into the warmed ovenproof dish and spread level.
Turn on the grill to a medium heat, sprinkle the breadcrumbs and goat’s cheese mixture all over the top of the greens and cod and put under the grill until lightly browned. Serve immediately.
© 1997 Josceline Dimbleby. All rights reserved.