I think cold fish first courses are often a good idea because they can taste really delicious but in no way fill you up. This is a dish which you can make very pretty with the fish and carrots arranged in stripes or in circles on a round dish – and it can be made well in advance.
Smear a little olive oil all over the cod, put it in a covered oiled ovenproof dish and bake in the oven at Gas 6 (400°F/200°C) for 20 minutes. Take out and let it go cold, Meanwhile, wash and scrape the carrots well and boil them whole in salted water until done. Drain them and let them go cold. When the fish and carrots are cold cut them both into fairly thin strips with a sharp knife and arrange them in stripes in any pattern you like on a shallow serving dish. Put an anchovy fillet on top of each piece of cod. In an empty jam jar with a lid put the honey, the mustard, a good pinch of salt, plenty of black pepper, the lemon juice and the olive oil. You should have about one third lemon juice to two thirds olive oil. Shake up vigorously and pour the dressing all over the fish and carrots. Chop the chives (or parsley) finely and sprinkle on top. Serve with buttered brown bread.
© 1976 Josceline Dimbleby. All rights reserved.